2020-03-01 The Australian Womens Weekly Food

47

94

128

Ed's Letter

elcome to our

mouthwatering

March issue,

jam-packed

with recipes,

ideas and tips for everyday inspiration.

Weeknight cooking can become repetitive

and I firmly believe that there should be joy

in every dish. This month, we share a new

twist on family favourites, so get excited

about planning your mid-week menus with

our chicken dinners revisited (p44), fresh ways

with fish fillets (p52), ‘glammed-up’ mince

(p58) and fast after-work meals using, yes,

only four ingredients (p72).

Speaking of joy, fresh vegies are worth

celebrating – whether vegetarians or meat-

eaters, we should all be eating more of them,

so take a look at our vegan mains (p25) to

find ways of making them family favourites.

Who knew the humble pie maker would

become a social media phenomenon! We’ve

embraced the trend by devising a host of

dishes you’d never expect to make in this

versatile appliance. We give you a sneak peek

of our new cookbook, The Pie Maker (p130).

Travelling must be one of the greatest joys.

I recently visited one of my favourite cities,

Marrakech. It’s a unique experience to stay in

traditional riads, roam the old city and souks,

and delight in the heady aromas of Moroccan

cooking. On page 88, we present a lush feast

perfectly suited for easy entertaining.

We also share the joy with sweet memories

of cake stall baking (p110), colourful birthday

cakes (p124) and cooking with kids (p120).

Cook the coverExplore the amazing

potential of the pie maker

with our Pub-style Guinness

Beef pies, page 10.

Until next month, happy cooking!

My favouritesThis Month

Top to bottom: Lamb Salad With

Pomegranate & Walnuts; Miso

Chicken & Stir-Fried Greens;

Strawberries & Cream Shortcake.

FOLLOW US ON INSTAGRAM,FACEBOOK & PINTEREST

@WOMENSWEEKLYFOOD#THEWEEKLYEATS

FRAN ABDALLAOUI, EDITOR

#THEWEEKLYEATS3

REGULARS3 Editor’s letter

6 Secrets fromthe Test Kitchen

10 Cook the cover

12 Foodie forum

13 Food bites

14 In season – figs

34 Exclusive cookbookpeek – healthy food

96 Slow cooker – parmigiana

128 Cake of the month

137 Index

Contents ISSUE 58

COOKTHE

COVERThese pub-style Guinnessbeef pies not only tastesensational, but are sosimple to whip up in a

pie maker, the must-haveappliance of the moment.

10

104HEALTHY SEED LOAF

#THEWEEKLYEATS4

110 RETRO BAKING

FAMILY FAVOURITES 25 Vegan meals made easy 42 4 fab fritters 44 Chicken revisited 50 Smart sausages 52 Fish for compliments 58 Modern mince

72 4-ingredient dinners

98 Lunchbox soups

104 Healthy bread

110 Retro baking

130 Pie lovers' heaven

25

COOKING CLASS68 Home-made tortillas 120 Kids in the kitchen

CELEBRATE80 Meaty mains to impress

88 Moroccan magic

124 Fantastic birthday cakes

COOKBOOK SNEAK PEEK

See page 34 for nutritious meals from

our book, Healthy Food Everyday.

98 SOUP-ERPOWER!

14 FABULOUS FIGS

Our honey & fig

tiramisu cake

is the ultimate

indulgence.

AWW FOOD • ISSUE FIFTY EIGHT 5

BACK

basTO

#THEWEEKLYEATS6

Whether you're a

seasoned gourmet

or totally new to the

world of cooking,

understanding the terms used in

everyday recipes is really helpful

for a successful end result. Here

are some of the most common

terms you'll find in recipes.

FRYING

Pan−frying means to cook food

(such as a steak, chicken breast or

fish fillet) in a tiny amount of hot

oil or butter in a frying pan.

Stir−frying means to quickly cook

meat and vegetables in a very hot,

deep−sided wok. Because the wok

retains heat well, the foods must

be stirred regularly to stop them

burning. Everything should be sliced

thinly or chopped into bite−sized

pieces so they cook quickly and

evenly, and can be eaten from one

bowl with chopsticks or a fork.

Shallow−frying means to cook meat,

fish or vegetables in a heated frying

pan, in a shallow (about 5mm deep)

amount of hot oil.

Deep−frying means to plunge or

quickly cook foods (often small

pieces, battered or crumbed), in

very hot oil, immersing them

completely. Peanut, vegetable or

rice bran oils are best for deep−

frying, as they have a high

smoking/heating point and

tolerate the high heats required.

WATER

Boiling is heating liquid over a high

heat until lots of bubbles pop and

break on the surface (water boils

at 100°C).

Simmering is gently heating the

liquid, over a low enough heat, so

that tiny bubbles just start to break

on the surface (95°C−99°C).

Poaching means to gently cook

foods, completely covered in liquid.

The surface of the liquid should be

just shivering, not bubbling.

COOKING

Braising is the slow cooking of

meat and vegetables in a pan or

casserole dish with a tight−fitting

lid or a baking dish covered

tightly with foil. The food that is

being braised has usually been

fried and lightly browned in a little

oil first, then it should be half−

covered with liquid. The long,

slow, gentle cooking helps to make

tough (usually translating to cheap)

cuts of meat tender and develops

rich flavours.

Stewing is similar to braising,

except that the food is almost

completely covered with liquid.

The pan is covered with a tight−

fitting lid and the food is simmered

gently for a long time. It is usually

served with the sauce it is cooked

in and is another good way to make

cheaper and tougher cuts of meat

tender and soft.

Sautéing (pronounced saw−taying)

means to cook food quickly in a

little oil or butter in a frying pan or

sauté pan (this usually has deeper

sides than a frying pan). A sauté

pan is what chefs use when you see

them shaking the pan to toss and

turn the ingredients they are frying.

The deeper sides stop the food

from flying out.

Steaming vegetables means to

cook them until tender in a covered

steamer basket or bamboo steamer,

over a pan of boiling water.

Sweating vegetables means cooking

them in oil or butter, covered, over

a medium−low heat. The vegetables

should soften and become tender

without becoming brown.

Blanching vegetables means to

plunge or quickly cook them in

boiling water, then refresh them by

putting them in ice−cold water to

stop the cooking process. It keeps

their colour bright, keeps them

crisp and crunchy (not soggy), and

keeps all the nutrients in.

Deglazing This is when you add

liquid (it could be water, wine or

stock) to a hot frying pan or baking

dish after the meat or poultry has

been removed. The liquid is then

stirred over moderate−hot heat

to blend all the left−over cooking

juices into it. This creates a

flavoursome sauce that can be

added to other ingredients.

From braising to blanching – brush up on your kitchen

know-how with this essential guide to common cooking terms.


Test Kitchen Secrets

WHAT'SYOUR FAVOURITE COOKING METHOD ?

CHOP CHOP! Now your cooking

techniques are A+, here

are top chopping tips.

HOW TO ....

Chop an onion: Cut it in

half through the root end

(keep the root end intact,

as this holds the onion

together, making it easier

to slice). Peel off the

outer skin; lie the onion

cut−side down and slice

through the top from front

to back towards the root

end. Next, cut the onion

crossways (as if cutting

into slices); the onion

will fall into small cubes.

Crush garlic: Press

unpeeled garlic firmly

with the surface of a blade

of a large knife, crushing

the clove. Pull off the

papery skin and chop the

clove finely with the knife.

Alternatively, a garlic

press removes and leaves

the skin behind as you

crush the garlic.

Finely chop: The dice is

about ½ cm square.

Coarsely chopped: The

dice is about 1½ cm square.

Julienne: To cut strips

about ½ cm wide and

up to about 5 cm long.

CHOPPING HERBS

• Remove leaves and place

on chopping board.

• Use the knife as a pivot,

with the tip on the board,

to create a rocking motion.

• Rotate the knife from

side to side until chopped

to desired fineness.

Frances AbdallaouiFOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY, EDITOR, AWW FOOD

Deep frying gives food a golden

hue, juicy interior and crunchy

surface – I’m thinking Japanese

tempura, Spanish churros, Italian

arancini or homemade fish and

chips. Once you understand the

importance of oil temperatures,

the results will be mouthwatering.

Sarah Murphy FOOD EDITOR, AWW FOOD

Caramelising sugar always

terrified me when I started

cooking. I’d never nail the right

moment at which to remove it

from the heat and I had a disaster

reel of sticky, underdone toffee, to

most-definitely-burnt over-cooked

toffee. After many tries, I got it

right and toffee is now one of my

favourite things to make (and eat!)

Sophia YoungEDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS

Sautéing is the first step in

many recipes to build a layer

of flavour. We all know how

pungent raw onion and garlic is

but cooked slowly they become

surprisingly sweet. Adding salt

at the start will help to draw out

their moisture and expedite their

wondrous alchemy.

#THEWEEKLYEATS8

The practical things you can do to help rebuild Australia, one town at a timeThere’s not a single Australian who hasn’t had

their hearts broken by the horrifi c bushfi res

that have swept through our country. The

road to rebuild will be long but as a nation

we will: brick by brick, fence by fence. Bauer

Media launched this campaign to help our

neighbours in their time of need.

Each week we will shine a spotlight on a town

telling our generous readers how they can

help, from the best fundraisers to donate to

that specifi cally benefi t the locals, to products

they can buy from that town or region that

support small businesses there. We’ll highlight

the farmers who need fencing supplies, the

schools which are short of books and pencils,

the yoga school that needs mats or how to

plan a getaway to the region when the time

is right to bolster their local tourism industry.

The Rebuild Our Towns campaign is centred

on the fact that practical help doesn’t have

to cost a fortune. Our love and thoughts

go out to every person, but actions speak

louder than words, so join us to make a

diff erence and help our heartland heal.

Go to rebuildourtowns.com.au and watch as we move from one town to another over the coming months

GET ON BOARD

rebuildourtowns

•AUSSIES LENDING A HAND•

“These pies will be on constant rotationin your household. Using eye fillet steak speeds up the cooking time without compromising the rich flavour.”Sophia Young, Editorial & Food Director, AWW Cookbooks

PIE highEveryone adores a pie, whether savoury or sweet – this recipe

offers a mouthwatering taste of our new book, The Pie Maker.

Available where all good books are

sold and awwcookbooks.com.au

THE PIEMAKER

Extract onpage 130

ON SALENOW

PUB-STYLE GUINNESS BEEF PIES

PREP + COOK TIME 1 HOUR (+ COOLING) MAKES 6

6 sheets frozen shortcrust

pastry, thawed

2 sheets frozen puff pastry, thawed

1 egg, beaten lightly

Potato mash and gravy, to serve

BEEF FILLING

2 cloves garlic

2 teaspoons fresh rosemary

1 small onion (80g)

1 stalk celery (150g)

1 medium carrot (120g)

3 portobello mushrooms (150g)

750g beef eye fillet steak

1 tablespoon extra virgin olive oil

1 tablespoon plain flour

1 cup (250ml) Guinness

½ cup (125ml) beef stock

1 Make beef filling.

2 Lightly grease and preheat a 4−hole

(¾−cup/180ml) pie maker.

3 Using the pastry cutter provided with

the machine, cut six large rounds

(15.5cm) from shortcrust pastry and six

small rounds (12cm) from puff pastry.

Line holes with shortcrust pastry rounds,

pressing into base and side. Refrigerate

remaining rounds until needed.

4 Spoon ⅔ cup beef filling into each pie

case. Top with puff pastry rounds; press

edges firmly to seal. Brush pastry with

egg. Close lid; cook pies for 9 minutes

until pastry is golden. Remove pies;

transfer to a wire rack. Repeat with

remaining pastry rounds, beef filling

and egg wash to make 6 pies in total.

5 Serve pies topped with mashed potato,

leftover filling and gravy.

BEEF FILLING

Finely chop garlic, rosemary and

vegetables. Cut beef into 3cm pieces. Heat

half the oil in a heavy−based saucepan

over high heat; cook beef in batches, until

browned. Transfer to a plate. Heat

remaining oil in same pan; cook garlic,

rosemary and vegetables until softened.

Stir in resting juices from beef then flour

until mixture bubbles. Add Guinness and

stock; bring to the boil. Reduce heat;

simmer, covered, for 10 minutes. Remove

lid; simmer for 5 minutes until sauce

thickens. Add beef; cook, uncovered, for

1 minute. Season. Cool. (Makes 4 cups.)

PH

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Test Kitchen NotesFor a more economical

cut of beef, try finely

chopped rump steak

instead of eye fillet.

Pies and filling will keep

for up to 3 months in

airtight containers in

the freezer. Thaw in

fridge overnight.

Reheat in pie maker

for 11 minutes.


Cook the Cover

Our topposts andfavourite

reader picsthis month

Catch up

womensweeklyfood.com.au

These decadent chocolate brownies hadour Instagram followers drooling. They’re theultimate bite-sized sweet treat that you canshare with friends, family and workmates.

Full of bright and delicious ingredients, ourPinterest community loved the look of oursashimi tuna poke bowl. Just the thing for a healthy, fresh meal.

Scroll play – with the return of the workingweek, lunchbox snacks are in full motion.These cheesy olive & bacon scrolls were a hit among our Facebook fans.

Penny's Greek odyssey – Instagram user@pennyfreeman79 has outdone herselfwith her take on our lamb, kofta andbutter bean salad with beetroot tzatzikifrom our September 2019 issue.Remember to tag @womensweeklyfood in your posts for a chance to be featured in the magazine.

Visit us on Instagram @womensweeklyfood and tag us #TheWeeklyEats, follow us on Facebook ordrop us an email at [email protected] and show us what you’re cooking.

#THEWEEKLYEATS12

Foodie Forum

LIGHTEN UPLove a tipple, but want towatch your alcohol intake?Crafters Union has releasedIn Session, a range of loweralcohol wines. Crafted bya group of winemakers inMarlborough, New Zealand,the full-flavoured wines comein Pinot Gris, SauvignonBlanc and Rosé varieties.Get them from BWS andDan Murphy’s stores;craftersunionwines.com.

BROWNIE POINTSIndulging in a rich brownie just got easier withKez’s Kitchen gluten-free Chewy FlourlessBrownies, in two luxe flavours – fudgy choc andour fave, peanut butter. The Australian-madebrownies are vegan, too – and so delish you'll keepcoming back for more. Find them in the health foodaisle at Coles and Woolworths; kezs.com.au.

MEAT-LESSMARVELSTurn homemade burgernight vegan with HuVaPlant Based Nutritionburger mix. Supersimple to prepareand delicious, thesemeatless patties willbecome the new burgernight fave in your house.Go to huva.com.au.

LOVE YOUR FRECKLESWe love fresh in-season Australian

papaya, but have you ever wondered

about those freckles on the

skin? Contrary to what you

may think, they are not a sign

of damage, but rather a sign of

ripeness – so don’t shy away

from nicely freckled fruit. Fruit

grown in inland Australia often

gets these freckles across the

skin, whereas coastal-grown

fruit can be blemish-free –

but both are just as sweet on the

inside and every bit as delicious. Visit

australianpapaya.com.au for more tips.

SLICE OF THE ACTIONFeel good about your cheese withNorco Natural Cheese Co ElboStyle Cheese. Low in salt, itcontains acidophilus cultures forgood gut health, but no animalrennet. Available in slices for easysnacking and also in blocks forgrating over your favourite dishbefore baking. For more, go tonorcofoods.com.au.

#THEWEEKLYEATS

COMPILED BY SARAH MURPHY

food bites

WHAT’S IN Season

Sweet, savoury or enjoyed freshly ripe just as they are,luscious, decadent figs are the ultimate indulgence.

FIGS

https://avxlive.icu/

https://avxlive.icu/

F resh figs can be purple,green, white (actuallypale green), or red.Different varieties

differ in firmness and sweetness.The interior of a fig is a mass ofminute, edible flowers and tinypotential fruits that crunch like seeds, all embedded in softflesh. When the fruit is fullyripe, the texture at the centre is moist and luscious.

Fresh figs are lovely to eat asthey are. They are a classicfirst course with prosciutto orwarmed and drizzled with agorgonzola sauce; raw or grilled,they go well with hot or coldham, pork or poultry. Theycan be poached or baked withsugar and a little water, plusflavourings such as orange flower water or spices.Quartered and soaked for acouple of hours in port, orangejuice or an orange liqueur, theymake an elegant, simple dessert.

PREPARATIONRemove the hard bit andany stalk at the stem end offresh figs. The whole fruit isedible but can be peeled; forpresentation, slit the skindownward into quarters, peeling

IN-SEASON FRUIT ApplesFigsFinger limes GuavaKiwifruitMangosteens NashiOranges: Valencia Passionfruit PapayaPearsPlumsPomegranates

& VEGETABLESBeansBroccoliCapsicumsCucumbersEggplant KaleMushrooms OkraPumpkinSweetcornSwiss chard WitlofZucchini

it back like petals. Dried figsmay be steamed to softenthem before adding to a cake or pudding mixture.

CHOOSINGDepending on the variety, aperfectly ripe fig may sag a little,but all varieties will yield whengently pressed. Avoid figs that are hard, damaged, split ormouldy. They should smellsweet — when fully ripe, theyare fragile and ferment readily– don’t buy if there is a hint of a sour odour.

STORINGFully ripe figs should be eatenthe day you buy them. As soonas you get home, arrange themin a single layer on a plate ortray and put them in the fridge.Remove the figs an hour or soahead of serving to bring themback to room temperature as thecold dulls their fragrance andflavour. The Italian custom ofplacing room-temperature fruiton a bed of ice for serving suitsfigs perfectly. If you have tohold figs for a day or so, storein a single layer, covered, in the fridge crisper.


In Season

FIG & RASPBERRY UPSIDE-DOWN LINZER CAKEPREP + COOK TIME 1 HOUR10 MINUTES + COOLING SERVES 12

250g butter, softened1 cup (220g) caster sugar2 teaspoons finely grated orange rind½ teaspoon ground cinnamonPinch ground cloves¼ teaspoon sea salt flakes1 egg2 cups (300g) plain flour¼ teaspoon bicarbonate of soda1 cup (100g) hazelnut meal½ cup (125ml) orange juice6 small fresh figs (300g), halved125g raspberries

CARAMEL⅔ cup (150g) caster sugar¼ cup (60ml) water20g butter

1 Preheat oven to 190°C/170°C fan.Grease a deep 22cm round cake pan;line base and side with baking paper,extending the paper 2cm above the edge.2 Beat butter, sugar, rind, spices and saltwith an electric mixer until fluffy. Beat inegg until combined. Fold in combined siftedflour and soda, hazelnut meal and juice.3 Make caramel.4 Pour caramel onto base of cake pan.Place fig halves, cut-side down, oncaramel – beware, caramel will be hot.Sprinkle half the raspberries between figs.5 Spoon cake mixture into a piping bag(without the tube). Pipe onto fruit, fillingall gaps. Tap pan on the bench to removebubbles; press remaining raspberries into cake mixture. Smooth surface.6 Bake cake for 40 minutes until askewer inserted in the centre comes outclean. Leave cake in pan for 10 minutesbefore turning onto a wire rack to cool.

CARAMELPlace sugar and water in a heavy-basedsaucepan; stir over medium heat withoutboiling until sugar dissolves. Bring toa simmer; cook until mixture forms acaramel. Add butter; stir until smooth.

#THEWEEKLYEATS16

TestKitchen NotesYou will need2 oranges forthe ½ cup ofjuice neededfor this recipe.

STICKY CHICKENDRUMSTICKS WITHFENNEL & FRESH FIGSPREP + COOK TIME 55 MINUTES(+ REFRIGERATION) SERVES 4

1kg chicken drumsticks3 baby fennel bulbs (390g), sliced

thickly, fronds reserved8 cloves garlic, unpeeled, bruised2 tablespoons fresh rosemary leaves1 teaspoon finely grated lemon rind¼ cup (90g) honey¼ cup (60ml) extra virgin olive oil2 tablespoons honey, extra30g baby rocket leaves6 medium fresh figs (360g), torn in half2 tablespoons lemon juice

1 Combine chicken, sliced fennel,garlic, rosemary, rind, honey and halfthe oil in a large dish. Cover; refrigeratefor 2 hours.2 Preheat oven to 220°C/200°C fan.Line a large oven tray with baking paper.3 Transfer chicken, sliced fennel, garlicand rosemary to tray, in a single layer;discard marinade. Drizzle chicken withextra honey; season. Roast, brushingoccasionally with pan juices, for40 minutes until chicken is cooked.4 Meanwhile, combine 1 tablespoon ofthe remaining oil with rocket, figs andjuice in a medium bowl; season.5 Serve chicken mixture with rocketsalad and reserved fennel fronds; drizzle with remaining oil.

HONEY & FIGTIRAMISU CAKEPREP + COOK TIME 1 HOUR(+ REFRIGERATION) SERVES 8

You will need to start this recipe a day ahead.

2 medium oranges (480g)4 egg yolks½ cup (110g) caster sugar¼ cup (90g) honey, plus extra to drizzle500g mascarpone300ml thickened cream¼ cup (60ml) Frangelico450g packet double unfilled round

sponge cake50g dark chocolate, shaved¼ cup (35g) coarsely chopped

roasted hazelnuts6 figs (360g), halved or quartered

1 Grease a 8cm deep, 18cm roundspringform pan; line base and side withthree layers of baking paper, extendingthe papers 5cm above the edge.2 Finely grate 2 teaspoons rind fromoranges. Squeeze juice from oranges; youwill need ½ cup of juice.3 Beat egg yolks, sugar, honey and grated rind in a small bowl with an electricmixer for 5 minutes or until thick andcreamy. Transfer mixture to a mediumbowl; fold in three-quarters of themascarpone. Beat thickened cream in amedium bowl with electric mixer until firm peaks form; fold gently intomascarpone mixture.4 Combine orange juice and liqueur ina medium bowl.5 Split cakes in half. Place one cake layerinside pan. Drizzle with a quarter of thejuice mixture. Spread with a quarter ofthe mascarpone mixture. Repeat layering,finishing with the mascarpone mixture.Cover; refrigerate overnight.6 Release cake from pan and removepaper. Just before serving, sprinkle withshaved chocolate and hazelnuts; topwith figs and drizzle with extra honey.

TestKitchen NotesThe Frangelico can beomitted, if you prefer.

19

In Season

AWW FOOD • ISSUE FIFTY EIGHT

FIG BROWNIE CAKEWITH FUDGE FROSTINGPREP + COOK TIME 1 HOUR 30 MINUTES(+ STANDING & COOLING) SERVES 10

300g dried figs1 cup (250ml) sweet marsala wine250g butter, chopped500g dark chocolate, chopped coarsely1 cup (220g) firmly packed

brown sugar3 eggs1½ cups (225g) plain flour1 cup (150g) self-raising flour⅓ cup (80g) sour cream2 tablespoons caster sugar

FUDGE FROSTING250g dark chocolate½ cup (120g) sour cream¼ cup (40g) icing sugar

1 Finely chop 100g of the figs; place in asmall bowl. Cut remaining figs in halfhorizontally; place in another small bowl.Place marsala in a saucepan over mediumheat; bring to the boil. Pour hot marsalaequally between the bowls; stand for 30minutes. Strain chopped figs over halves.2 Preheat oven 160°C/140°C fan.Grease a 20cm square cake pan; linebase and sides with baking paper.3 Melt butter in a medium saucepan overlow heat; stir in chocolate until smooth.Remove from heat; stir in brown sugar.Cool for 10 minutes. Whisk eggs intochocolate mixture. Stir in chopped figsuntil coated in mixture; stir in siftedflours and sour cream. Spoon mixture into pan; smooth the surface.

4 Bake cake for 1 hour 10 minutes oruntil top is firm and a skewer inserted inthe centre comes out with moist crumbsattached. Cool in pan.5 Meanwhile, drain liquid from remainingfigs into a small saucepan; reserve figs.Add sugar to pan; bring to the boil, stirringuntil sugar dissolves. Reduce heat; simmerfor 3 minutes or until syrup thickens.Add figs and simmer for 1 minute. Cool.6 Make fudge frosting.7 Spread frosting on cooled cake.Arrange figs on top of cake; drizzle with syrup.

FUDGE FROSTINGPlace chocolate in a heatproof mediumbowl over a medium saucepan ofsimmering water (don’t allow the bowl tothe touch water); stir until just melted.Add sour cream, then gradually addsifted icing sugar, stirring until smooth.

TestKitchen NotesThe cake can be madea day ahead; store inan airtight containerat room temperature.Decorate the cake onthe day of serving.

#THEWEEKLYEATS20

FIG & SWEETPOTATO PIZZAS

P 22

In Season

FIGS, ALMOND &SCORCHED FIG TARTPREP + COOK TIME 1 HOUR(+ REFRIGERATION) SERVES 8

2 sheets shortcrust pastry¼ cup (75g) caster sugar8 fresh figs (520g)2 tablespoons honey2 tablespoons flaked almonds, toasted

FRANGIPANE150g butter, softened¾ cup (165g) caster sugar3 eggs1 cup (120g) ground almonds2 tablespoons plain flour

1 Place a large oven tray in the oven;preheat oven to 200°C/180°C fan.2 Grease an 11cm x 34cm rectangularloose-based tart tin. Place sheets ofpastry, end to end, overlapping by 3mm, on a work surface. Using the tip of aknife, press overlaps slightly to joinpastry. Cut 5cm from the length of thepastry; discard trimming. Lift pastry intotin; ease into base and sides, trim excesspastry 3mm beyond the edge. Freeze for 10 minutes.3 Meanwhile, make frangipane.

4 Line pastry with baking paper; fill withdried beans or rice. Bake for 10 minutes.Remove paper and beans; bake for afurther 8 minutes or until pale goldenand almost dry.5 Spread frangipane onto base of pastrycase; smooth surface. Bake for 20 minutesor until pastry is golden and frangipane ispuffed and golden. Stand for 10 minutes before removing from the tin.6 Meanwhile, place sugar on a plate.Halve figs, then press cut sides ontosugar to coat well. Heat a large fryingpan over high heat. When pan is hot,place a piece of baking paper on the baseof the pan (make sure the paper doesn’textend beyond the edge of the pan or itmay catch on fire). Place half the figs,cut-side down, in pan; cook for 3minutes or until figs are caramelised.Turn over; cook for a further 30 seconds.Remove from pan. Repeat with remaining sugared figs.7 Place warm tart on a serving plate;top with figs, drizzle with honey andsprinkle with almonds. Dust with icingsugar and serve with cream, if you like.

FRANGIPANEProcess butter, sugar, eggs and groundalmonds until combined. Add flour, thenprocess briefly until mixture is combined.

FIG & SWEETPOTATO PIZZASPREP + COOK TIME 45 MINUTES SERVES 4

400g sweet potato, sliced thinly8 chia bread wraps (200g)1 cup (80g) finely grated parmesan8 slices prosciutto, torn¼ cup fresh sage leaves2 teaspoons finely grated lemon rind250g smoked mozzarella, sliced thinly 60g baby rocket leaves1½ tablespoons balsamic vinegar1 tablespoon extra virgin olive oil4 large fresh figs, quartered

1 Preheat oven to 220°C/200°C fan.Line four oven trays with baking paper.2 Cook sweet potato in boiling waterfor 5 minutes or until tender; drain.3 Place four wraps on trays; sprinklewith parmesan. Top with remaining fourwraps, then sweet potato, prosciutto,sage, rind and mozzarella. Bake, intwo batches, for 12 minutes untilgolden and crisp.4 Combine rocket, vinegar and oil in a large bowl. Divide figs and rocket mixture between flatbreads.

“Use store-bought pastry for thistart as a clever time saver. Withthat delicious frangipane filling andcaramelised figs, no-one will ever know!"Sarah Murphy, Food Editor, AWW FOOD

In Season

TestKitchen NotesTo toast the flakedalmonds, placein a small fryingpan over low heat,stirring occasionally,until golden. Tocaramelise the freshfigs, use a frying panor place under a grill.Scorching the sugarcreates a crisp, toffee-like layer addingcrunch. This tart isbest made on theday of serving.

In Season

huva.com.au

Minus the meat but not the flavour, these protein-packed vegan dishes will become new family favourites.

ZUCCHININOODLES

WITH CASHEWPESTO

P 31

VEGANfamily mains

TestKitchen NotesTo chop caulifloweryou can pulse itin batches in afood processor.To thaw cornquickly, place in acolander and pourover boiling water.If you don’t have astick blender; coolthe mixture, thenprocess or blend in batches.

SMOKYSWEETCORN

CHOWDERP 31

#THEWEEKLYEATS26

Vegan Family Meals

GREENS GALORECOUSCOUS SALADPREP + COOK 30 MINUTES SERVES 4

1 cup (200g) wholemeal couscous150g fresh podded peas (see notes)200g sugar snap peas, halved

lengthways3 green onions, sliced thinly1 small green capsicum (150g),

sliced thinly2 medium avocados (500g), sliced thinly⅓ cup (45g) chopped pistachios¼ cup dill sprigs¼ cup coriander leaves¼ cup mint leaves¼ cup (60ml) lime juice⅓ cup (80ml) olive oil1 clove garlic, crushedLime wedges, to serve

1 Place couscous and 1 cup (250ml)boiling water in a large heatproof bowl.Cover; stand for 5 minutes until liquid isabsorbed, fluffing with a fork occasionally.2 Meanwhile, place peas and sugar snappeas in a medium heatproof bowl; addenough boiling water to cover. Standfor 1 minute, drain. Refresh in anotherbowl of iced water; drain.3 Add peas to couscous with green onion,capsicum, avocado, half the pistachiosand herbs in a large bowl.4 Place juice, oil and garlic in a screw-top jar; shake well. Season to taste.5 Add dressing to salad. Serve saladtopped with remaining pistachios and lime wedges.

TestKitchen NotesYou could also usewholemeal pearl couscous,available from some delis, for this recipe; followcooking directionson packet.Podded fresh peas areavailable from somegreengrocers. If unavailable,you will need to buy about 300g peas in the pod.

Making vegan-friendlymains is a breeze withHuVa Plant BasedNutrition meals. Itsvegan bolognaise isready in a flash – andthis dinner will be a surewinner with the family.

TOFU LARB WITH CRISP RICE PAPERS

PREP + COOK 30 MINUTES SERVES 4

250g firm tofu

4 green onions

⅓ cup (80ml) lime juice

¼ cup (60ml) vegetable stock

2 tablespoons soy sauce

1½ tablespoons brown sugar

2 tablespoons vegetable oil

1 fresh long red chilli, seeded,

chopped finely

1 stalk lemongrass, white part only,

sliced thinly

1 tablespoon finely chopped fresh

ginger

1 cup (100g) coarsely chopped

roasted walnuts

2 tablespoons finely chopped coriander

1 gem lettuce (180g), leaves separated

1 fresh long red chilli, sliced

thinly, extra

Lime wedges, to serve (optional)

CRISP RICE PAPERS

⅓ cup (80ml) vegetable oil

8 x 16cm rice paper rounds

1 Pat the tofu dry with paper towel (see

notes). Crumble tofu into small chunks.

Thinly slice white part of green onions.

Shred green tops; reserve to serve.

2 Place lime juice, stock, soy sauce and

sugar in a small jug; stir until sugar

dissolves. Pour half the sauce mixture

into a small bowl; reserve to serve.

3 Heat oil in a large wok or frying pan

over high heat; stir−fry tofu for 8

minutes until golden. Add white part of

green onion, chopped chilli, lemongrass

and ginger; stir−fry for 1 minute or until

fragrant. Add walnuts; stir−fry for 30

seconds. Add remaining sauce mixture

to wok; bring to a simmer, cook for

2 minutes or until reduced by half.

Stir in coriander. Keep warm.

4 Just before serving, make crisp

rice papers.

Test Kitchen NotesTo press tofu dry, place

the block of tofu on a

paper−towel−lined plate;

cover with another sheet

of paper towel. Weigh

down with another plate

or chopping board.

5 Serve larb with lettuce leaves, reserved

sauce and crisp rice papers, topped with

reserved green onion and extra sliced

chilli. Serve with lime wedges.

CRISP RICE PAPERS

Heat oil in a medium frying pan over

medium−high heat. Cook one rice

paper at a time, for 30 seconds or

until puffed. Drain on paper towel.

#THEWEEKLYEATS28


SWEET POTATO& CHICKPEA CURRYPREP + COOK 30 MINUTES SERVES 4

2 tablespoons vegetable oil2 cloves garlic, chopped1 tablespoon finely grated fresh ginger¼ cup (75g) Thai red curry paste

(see notes)1 medium orange sweet potato (400g),

grated coarsely270ml can coconut milk2 cups (500ml) vegetable stock200g firm tofu, diced400g can chickpeas, drained, rinsed100g broccoli, cut into florets1 medium red capsicum (200g),

chopped coarsely120g green beans, halved⅓ cup coriander leavesLime cheeks, to serve

1 Heat oil in a large saucepan over lowheat; cook garlic, ginger, curry pasteand sweet potato, stirring, for 5 minutes until sweet potato is tender. Stir incoconut milk and stock. Remove panfrom heat. Using a stick blender; blenduntil almost smooth.2 Return pan to heat; bring to a simmer.Add tofu, chickpeas and vegetables;simmer for 5 minutes or until vegetables are just tender. Season to taste.3 Serve curry topped with coriander;accompany with lime cheeks. Serve withsteamed brown or white rice if desired.

TestKitchen NotesWhen buying the currypaste, check the label toensure it doesn’t containany animal products.If you don’t have a stickblender, cool the mixtureslightly, then processor blend in batches,to avoid the steamblowing the lid off.

PUMPKIN TABBOULEHPREP + COOK 30 MINUTES SERVES 2

200g butternut pumpkin, peeled, chopped coarsely

½ small red onion (50g), cut into thin wedges

1 teaspoon olive oil⅓ cup (75g) burghul (bulgur)½ cup coarsely chopped

flat-leaf parsley180g cherry tomatoes, halved2 tablespoons lemon juice1 clove garlic, crushed

1 Preheat oven to 220°C/200°C fan.Line an oven tray with baking paper.

2 Combine pumpkin and onion on tray;drizzle with oil. Roast for 20 minutes until tender. Cool; transfer to alarge bowl.3 Meanwhile, bring 1 cup (250ml)water to the boil in a small saucepan.Add burghul, reduce heat to low;cook, covered, for 15 minutes untiltender. Remove from heat; stand for10 minutes.4 Transfer burghul to the bowl withroasted vegetables; mix gently tocombine. Add parsley and tomatoes topumpkin mixture. Combine juice andgarlic in a small bowl, drizzle overtabbouleh; toss gently to combine.

#THEWEEKLYEATS30

SWEET & SPICYTOFU NOODLESPREP + COOK TIME 25 MINUTES SERVES 2

200g dried rice stick noodles250g firm tofu1 tablespoon peanut oil1 clove garlic, crushed1 tablespoon finely chopped fresh ginger250g packet fresh stir-fry vegetables¼ cup (60ml) sweet chilli sauce2 tablespoons sriracha (hot chilli sauce)2 teaspoons tamari50g bean sprouts, plus extra to serve2 tablespoons fried shallots⅓ cup coriander leaves

1 Place noodles in a large heatproofbowl; pour over enough boiling waterto cover. Stand for 5 minutes untilnoodles soften. Drain.2 Meanwhile, pat tofu dry with papertowel to remove as much moisture aspossible. Cut tofu into 2cm cubes.3 Heat oil in a wok or large frying pan overmedium-high heat. Add tofu; cook for1 minute each side until golden. Removewith a slotted spoon. Add garlic, gingerand stir-fry vegetables to wok; cook for1 minute until vegetables start to soften.4 Add noodles, combined sauces andbean sprouts; stir-fry gently to preventnoodles breaking up, until combined and heated through.5 Divide mixture between bowls.Top with tofu, extra bean sprouts, fried shallots and coriander.

ZUCCHINI NOODLESWITH CASHEW PESTOPREP + COOK 20 MINUTES SERVES 4

4 large zucchini (600g)125g mixed heirloom cherry

tomatoes, halved¼ cup basil leaves1 tablespoon pine nuts2 tablespoons nutritional yeast flakes

CASHEW PESTO⅔ cup (100g) raw cashews1 cup firmly packed basil leaves¼ cup (40g) pine nuts¼ cup (60ml) lemon juice½ cup (125ml) extra virgin olive oil2 teaspoons nutritional yeast flakes1 clove garlic, crushed

1 Make cashew pesto.2 Using a spiraliser or julienne peeler,cut zucchini into zoodles; place ina large bowl.3 Add pesto and cherry tomatoes tobowl; toss to combine. Top with basilleaves, pine nuts and nutritional yeast. Serve immediately.

CASHEW PESTOBlend or process ingredients with1 tablespoon water until smooth.Season to taste. (Makes 1¼ cup.)

TestKitchen NotesStore leftoverpesto in an airtightcontainer in thefridge for 1 week.Cover surface witha layer of olive oilto prevent spoilage.Spread the pestoon toast or seededcrackers for adelicious snack.

SMOKY SWEETCORN CHOWDERPREP + COOK 30 MINUTES SERVES 4

3 green onions½ small cauliflower (500g), trimmed,

chopped finely1kg frozen corn kernels, thawed2 cups (500ml) vegetable stock½ teaspoon garlic powder½ teaspoon ground turmeric400ml can coconut milk3 cups (45g) salted natural popcorn1 tablespoon smoked paprika1 tablespoon extra virgin olive oil

1 Thinly slice green onions; reserve darkgreen tips. Place white and light greenpart of onions in a large saucepan withcauliflower, corn kernels, stock, garlicpowder and turmeric. Cover with a tight-fitting lid; bring to the boil. Reduce heatto medium; simmer for 20 minutes untilvegetables are tender.2 Remove pan from heat. Using a stickblender, blend stock and vegetables untilalmost smooth. Return pan to mediumheat; stir in coconut milk, then bring to a simmer. Season.3 Meanwhile, place popcorn andsmoked paprika in a large bowl; tossuntil well coated.4 Ladle soup into bowls; drizzle with oil.Top with seasoned popcorn and reserved shredded green onion tips.


Vegan Family Meals

TestKitchen NotesYou could also servethe stir-fry toppedwith sliced chilli,chopped peanutsand lime wedges.

#THEWEEKLYEATS32

Vegan Family Meals

huva.com.au

magicYou may be short of time, but don't be shortof inspiration for nutritious weekday meals.We give an enticing taste of our new book,Healthy Food Everyday, which is brimming

with fresh takes on family favourites.

CAULIFLOWER& CHICKENYOGHURT

TANDOORI RICEOVERLEAF

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STY

LIST

S K

ATE

BRO

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, OLI

VIA

BLA

CK

MO

RE

PHO

TOC

HEF

S R

EBEC

CA

LYA

LL, E

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FID

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THE NEWCURRY

Curry just got easierwith this quick-mix

tandoori, which pumps upthe vegie intake. Plus theoven does the legwork,

with everything inthe one pan.


Cookbook Sneak Peek

BLACK BARLEY PILAF &ROASTED SWEET POTATOPREP + COOK TIME 1 HOUR 30 MINUTES SERVES 6

6 medium orange sweet potatoes(1.8kg)

1/3 cup (80ml) extra virgin olive oil1 medium onion (150g), chopped finely1 tablespoon ground cumin1 cup (200g) black barley2 cups (500ml) vegetable or

chicken stock¼ cup (35g) dried sweetened

cranberries, chopped½ cup coarsely chopped fresh

flat-leaf parsley½ cup (90g) pistachios, chopped125g Danish fetta, crumbled1/3 cup fresh flat-leaf parsley leaves

1 Preheat oven to 180°C/160°C fan.Line an oven tray with baking paper.2 Scrub sweet potatoes; cut in half

lengthways. Place, cut-side up, on tray;drizzle with 2 tablespoons of the oil andseason. Bake for 1 hour until tender.3 Meanwhile, heat 1 tablespoon of the oilin a large saucepan over medium heat.Add onion; cook, stirring occasionally,for 5 minutes or until onion softens. Addcumin; stir for 30 seconds. Add barley;stir to combine. Add stock; bring to theboil. Reduce heat to low; cook covered,for 40 minutes or until almost all theliquid is absorbed and barley is tender.Remove from heat; stir in cranberriesand chopped parsley.4 Remove the centre of sweet potatoes with a spoon, leaving a 1cm shell.Cut scooped flesh into pieces.5 Spoon pilaf mixture into sweetpotatoes, mounding it slightly. Top withsweet potato pieces, pistachios and fetta.Bake for 10 minutes or until filling isheated through and fetta is light golden.6 Serve topped with remaining oil and parsley leaves.

TestKitchen NotesReplace the chickenwith firm tofu tosuper-charge thehealthy factor.

THE NEWSTUFFED POTATO

The classic stuffed potatogets a modern makeoverin sweet potatoes with

filling barley, sweetcranberries andcreamy fetta.

CAULIFLOWER & CHICKENYOGHURT TANDOORI RICEPREP + COOK TIME 40 MINUTES SERVES 4

1 small cauliflower (800g)600g chicken tenderloins125g tandoori paste1 cup (280g) Greek yoghurt¼ cup (60ml) extra virgin olive oil4 green onions, cut into 3cm lengths1 cup (200g) red quinoa250g microwave brown rice2½ cups (625ml) vegetable stock¼ cup (40g) cashews1 Lebanese cucumber (130g), sliced

thinly into rounds1 cup fresh coriander leaves

1 Preheat oven to 220°C/200°C fan.2 Cut cauliflower into quarters, keepingpale green leaves attached. Trim off alittle of the central core, but keep theflorets attached; discard core. Placecauliflower quarters and chicken in alarge bowl, add tandoori paste and ½ cupyoghurt; mix well until evenly coated.3 Heat 2 tablespoons oil in a 30cm deepovenproof frying pan over medium heat.Add green onion and quinoa; cook,stirring, for 2 minutes or until quinoastarts to crackle.4 Add rice and stock; season lightly.Arrange chicken, then cauliflower, overquinoa mixture, ensuring cauliflowerflorets are on top and facing upwards.5 Transfer rice mixture to oven, thenbake for 20 minutes. Reduce oven to200°C/180°C fan. Scatter over cashews;cook for a further 10 minutes or untilcauliflower tops are golden and stockis absorbed.6 Top with sliced cucumber, corianderleaves and remaining oil. Serve with remaining yoghurt.

#THEWEEKLYEATS

SMOKY RED LENTIL‘MEAT-LESS’ LOAFPREP + COOK TIME 1 HOUR 20 MINUTES (+ OVERNIGHT STANDING) SERVES 4

You will need to soak the lentils 8 hours ahead.

1¼ cups (250g) dried red lentils2 tablespoons extra virgin olive oil1 medium onion (150g), chopped finely2 cloves garlic, chopped finely¼ cup oregano leaves, chopped finely1 teaspoon smoked paprika1 medium carrot (120g)2 medium parsnips (500g)3 eggs, beaten lightly½ cup (125ml) vegetable stock1½ cups (180g) grated cheddar120g mixed salad leaves1 cup (275g) tomato and smoky

chipotle relish

1 Place lentils in a large bowl, coverwith cold water; stand for 8 hours orovernight. Drain; rinse under cold water,drain well.2 Preheat oven to 200°C/180°C fan. Oila 13cm x 23cm, 6cm deep loaf pan; linebase and sides with baking paper.3 Heat oil in a medium frying pan overmedium heat. Cook onion, garlic andoregano, stirring occasionally, for 5minutes or until softened. Stir in paprika.4 Meanwhile, scrub carrot and parsnips;leave unpeeled. Thinly slice half of oneparsnip lengthways. Coarsely grate theremaining parsnips and carrot. Combinegrated vegetables, eggs, stock, 1¼ cupscheddar, lentils and onion mixture in alarge bowl; season. Spoon mixture intoprepared pan; spread and level with theback of a spoon. Top with sliced parsnipand remaining cheddar. Cover withgreased foil. Scrunch foil around sidesof pan to secure.5 Bake loaf for 30 minutes. Removefoil; bake for a further 30 minutes oruntil golden.6 Stand loaf in pan for 5 minutes before turning, top-side up, onto a board.Cool for 15 minutes before slicing.Serve with salad leaves and relish.

TestKitchen NotesYou can pan-fry slicesof the lentil loaf to servein a burger bun for avegetarian burger patty.

THE NEWMEATLOAF

Shhh! They'll never knowit's vego. This dinner-tablestaple loses its meat butnone of the flavour. As

a bonus, it's kind tothe budget.


TestKitchen NotesSome fish shops selltail ends separately.If unavailable, cut thickcentre-cut pieces inhalf horizontally, thencontinue as instructed in step 3.

Cookbook Sneak Peek

HARISSA FISH FINGERSWITH KINDA MUSHY PEASPREP + COOK TIME 35 MINUTES SERVES 4

Extra virgin olive oil cooking spray2 large potatoes (600g), chopped2½ cups (300g) frozen peas¼ cup (60ml) extra virgin olive oil½ cup fresh mint leaves, chopped700g skinless tail-end salmon pieces1¼ cups (350g) Greek yoghurt1½ tablespoons harissa paste1 tablespoon chopped drained cornichons1 tablespoon baby capers, chopped4 slices stale wholegrain bread

(160g), torn into chunksMint sprigs and lemon wedges, to serve

1 Preheat oven to 220°C/200°C fan.Place a large wire rack over a large oventray; spray rack with oil.2 Place potatoes in a medium saucepanof cold water over high heat. Bring to theboil; cook for 20 minutes, adding the peasduring the last 1 minute of cooking time.Drain; stand vegetables in the colander for2 minutes to drain well. Return vegetablesto saucepan. Using a potato masher, crush potato and peas with the oil and mint.Season to taste; cover to keep warm.3 Cut fish into 16 even finger-shapedpieces, about 3cm x 12cm. Place fishfingers in a large bowl.4 Combine yoghurt and harissa in amedium bowl; season to taste. Add aheaped ⅓ cup of yoghurt mixture to fish;toss to coat evenly. Stir cornichons andcapers through remaining yoghurtmixture; refrigerate sauce until required.5 Process bread into coarse crumbs.Scatter evenly over fish and press downto secure.(They may not completely coatthe fish.) Place fish onto prepared rack ina single layer. Spray generously with oil.6 Bake fish fingers for 12 minutes or untilcrumbs are golden and crisp, and fish iscooked through. Serve immediately withpea and potato mash, yoghurt sauce,extra mint sprigs and lemon wedges.

THE NEWFISH FINGERS

Move over stodgypacket fish fingers!Making your own is

surprisingly simple, plusthe kids can crumb

the salmon.

Sneakpeek

Healthy recipes for those on the move.

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MOROCCAN SPICED LAMB CUTLETS WITH QUICK COUSCOUS SALAD

PREP + COOK TIME 25 MINUTES SERVES 4

12 lamb cutlets (745g), French trimmed

2 tablespoons Moroccan seasoning

1 cup (200g) whole wheat couscous

¼ cup (60ml) extra virgin olive oil

1 teaspoon harissa paste

2 tablespoons lemon juice

2 wedges preserved lemon (80g), flesh

discarded, rind sliced thinly

½ cup fresh flat−leaf parsley,

chopped finely

400g can chickpeas, drained, rinsed

60g kale, leaves torn

extra virgin olive oil cooking spray

1 Line an oven tray with baking paper;

place lamb on tray. Sprinkle both sides

with Moroccan seasoning, cover and

stand for 10 minutes.

2 Meanwhile, place couscous and

1 tablespoon of the oil in a large bowl;

cover with 1 cup (250ml) boiling water,

stirring to separate the grains. Cover and

stand for 3 minutes; fluff grains with a fork.

3 Place remaining oil, harissa and lemon

juice in a screw−top jar; shake to combine.

Stir dressing through couscous with the

preserved lemon, parsley, chickpeas

and kale; season to taste.

4 Heat a non−stick frying pan over

high heat. Spray cutlets with oil; cook

for 4 minutes each side or until cooked

to your liking.

5 Serve lamb with couscous salad.

THE NEW LAMBCUTLETS

Need to jazz up those

cutlets? Moroccan

seasoning is your secret

weapon, turning them

into a flavoursome

meal.

#THEWEEKLYEATS40

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CORN & SWEET POTATO FRITTERSPREP + COOK TIME 30 MINUTES MAKES 8

Cook 750g chopped sweet potato in boiling water until tender; add1 trimmed (250g) corn cob for last 2 minutes. Drain. Mash potato.Cut kernels from cob and add to mash with 2 chopped green onions;season and mix. Shape rounded ⅓-cupfuls into patties. Place ½ cup(90g) rice flour in a bowl. Whisk 2 eggs in a bowl. Put 1¾ cupsshredded coconut in a third bowl. Dust patties in flour, dip in egg,coat in coconut. Refrigerate for 15 minutes. Heat ¼ cup (60ml) oilin a frying pan over low-medium heat. Cook, in batches, for 3 minutes each side until golden. Drain on paper towel.

LENTIL & PEA FRITTERSPREP + COOK TIME 20 MINUTES MAKES 10 SMALL FRITTERS

Place ½ cup (95g) rinsed canned lentils, 1 cup (120g) thawedfrozen green peas, 75g blue cheese, ¼ cup (40g) wholemealself-raising flour, 1 lightly beaten egg and ¼ cup (60ml) waterin a large bowl; stir until well combined. Heat 1 tablespoonoil in a large non-stick frying pan over medium heat. Cooktablespoonfuls of batter, in batches, for 2 minutes on each sideuntil fritters are golden and cooked through. Drain on papertowel. Repeat with another tablespoon of oil and the remaining batter to make 10 fritters in total.

VEGETABLE FRITTERS

#THEWEEKLYEATS42

KOHLRABI FRITTERSPREP + COOK TIME 20 MINUTES MAKES 8

Coarsely grate 350g kohlrabi and 200g orange sweet potato;place in a bowl with ¼ cup (40g) brown rice flour, 3 thinly slicedgreen onions, ⅓ cup chopped fresh coriander and ¼ cup (35g)LSA (linseed, sesame seeds and almond mix). Add 3 egg whitescombined with 1 tablespoon water; stir until well combined. Season.Divide mixture into 8 portions. Heat 1 tablespoon oil in a non-stickfrying pan over medium heat. Cook half the fritters for 2 minuteson each side until golden and cooked through. Drain on papertowel. Repeat with another tablespoon of oil and remaining fritters.

ZUCCHINI FRITTERSPREP + COOK TIME 25 MINUTES MAKES 8

Coarsely grate 3 medium (360g) zucchini and 3 medium (360g)carrots; squeeze out excess liquid. Press between sheets of papertowel until dry. Combine with 2 thinly sliced green onions,2 tablespoons each coarsely chopped dill and flat-leaf parsley,200g crumbled fetta, 1½ teaspoons ground cumin, ¾ cup (105g)plain flour and 3 lightly beaten eggs in a large bowl; season.Shape ½-cupfuls mixture into fritters. Heat ¼ cup (60ml) oil ina frying pan over medium heat. Shallow-fry fritters, in batches,for 3 minutes on each side until browned. Drain on paper towel.

Getting the littlies to eat their veg will be a breeze with these fabulous fritters.Crisp on the outside and squishy in the centre, they will become family favourites.


Vegetable Fritters

Fresh wayswith chicken

Pluck a dinner staple to a wholenew level with these inspired

takes on chicken mains.

OLIVECHICKEN

WITH MAPLEROASTED

VEGETABLES

P 49

Chicken Dinners


GREEN MASALA CHICKEN CURRY


2 bunches fresh coriander (130g),

roots, stems and leaves, washed,

dried, chopped coarsely

1 cup loosely packed fresh mint leaves

120g baby spinach leaves

1 fresh jalapeño chilli (25g), seeds

removed, chopped coarsely

4 cloves garlic, chopped

¼ cup (60ml) lemon juice

½ cup (125ml) water

2 tablespoons olive oil

1 medium brown onion (150g),

sliced thickly

8 small skinless chicken thigh

fillets (1.2kg)

1½ teaspoons ground turmeric

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

¼ teaspoon ground cloves

1 cup (250ml) canned coconut cream

40g baby spinach leaves, extra

⅓ cup (25g) natural flaked

almonds, roasted

1 medium lime (90g), cut into wedges

Brown or basmati rice, for serving

1 Reserve a handful of coriander leaves

and mint leaves for serving. Blend or

process remaining coriander and mint

with spinach, chilli, garlic, juice and the

water until smooth.

2 Heat oil in a large deep frying pan over

medium−high heat; cook onion, stirring,

for 5 minutes until starting to brown.

Add chicken; cook for 5 minutes until

chicken is browned on both sides.

Add spices; cook, stirring, for

1 minute until fragrant.

3 Stir in coriander puree and coconut

cream; bring to the boil. Reduce heat to

low; simmer, uncovered, for 20 minutes

until sauce thickens slightly and chicken

is cooked through. Season to taste.

4 Serve curry topped with extra spinach

leaves, reserved coriander and mint,

almonds and lime wedges.

5 Serve with steamed brown or basmati

rice, if desired.

Test Kitchen NotesThis is a great sauce

for a vegetable curry.

In step 3, add chunky

chopped vegetables

such as pumpkin,

potato, sweet potato

or cauliflower and

drained and rinsed

chickpeas or lentils.

Simmer until the

vegetables are tender.

#THEWEEKLYEATS46

TestKitchen NotesMinced pork canbe used in place ofchicken, or make itvegetarian with somefinely chopped firm tofu or tempeh.

MISOCHICKEN

& STIR-FRIEDGREENS

P 49

CHICKEN, CAVOLO NERO & BRUSSELS SPROUTS SALAD

PREP + COOK TIME 1 HOUR (+ STANDING) SERVES 4

400g chicken breast fillets

⅓ cup (80ml) extra virgin olive oil

2 teaspoons sesame seeds

2 teaspoons nigella seeds

1 teaspoon ground turmeric

1 teaspoon garam masala

½ teaspoon ground white pepper

1 teaspoon sea salt

500g brussels sprouts, trimmed, halved

300g cavolo nero (Tuscan cabbage),

trimmed, leaves torn

400g canned chickpeas, drained, rinsed

2 tablespoons trimmed micro parsley

GREEN SAUCE

1 cup loosely packed fresh flat−leaf

parsley leaves

⅓ cup loosely packed fresh mint leaves

1 clove garlic, peeled

1 tablespoon drained baby capers

2 tablespoons lemon juice

⅓ cup (80ml) extra virgin olive oil

1 Preheat oven 180°C/160°C. Line

a large oven tray with baking paper.

2 Bring a large saucepan of salted water

to the boil. Add chicken; return to the

boil. Cover; remove from heat. Stand

for 30 minutes.

3 Meanwhile, combine oil, seeds, spices

and salt in a large bowl. Add brussels

sprouts and cavolo nero; toss to coat.

Place sprouts, cut−side down, on tray.

Roast for 40 minutes until golden. Turn

sprouts; add cavolo nero to tray. Roast

for a further 10 minutes until tender.

4 Remove chicken from poaching liquid.

Cool slightly; shred flesh coarsely.

5 Make green sauce.

6 Arrange brussels sprouts, cavolo nero,

chickpeas and chicken on a platter;

drizzle with green sauce, and top with

micro parsley and extra mint leaves,

if you like.

GREEN SAUCE

Process all ingredients in a food

processor. Transfer to a small bowl;

season to taste.

Test Kitchen NotesFor a vegetarian

version, add grilled

haloumi in place

of chicken.

Green sauce can be

made up to 2 days

ahead; store in an

air−tight container

in the fridge.

OLIVE CHICKENWITH MAPLEROASTED VEGETABLESPREP + COOK TIME 1 HOUR 50 MINUTES SERVES 4

¼ cup (60ml) extra virgin olive oil1 whole chicken (1.6kg), cut

into 10 pieces1 medium brown onion (150g),

chopped coarsely2 cloves garlic, crushed3 sprigs fresh thyme18 Sicilian green olives (90g)1 litre (4 cups) gluten-free

chicken stock1 tablespoon lemon juice

MAPLE ROASTED VEGETABLES600g kent pumpkin, cut into

2cm wedges4 small parsnips (480g), unpeeled,

quartered lengthways400g spring onions, trimmed to 10cm

lengths, quartered lengthways2 tablespoons extra virgin olive oil2 tablespoons pure maple syrup1 cup (40g) loosely packed

rocket leaves1 tablespoon lemon juice

1 Heat oil in a large heavy-based deepfrying pan over high heat; cook chicken,in batches, for 2 minutes each side untilbrowned. Remove from pan.2 Reduce heat of same pan to medium;cook onion, garlic, thyme and olives,stirring occasionally, for 5 minutes untilonion is softened. Increase heat to high;return chicken and any juices to pan.Add stock; bring to the boil. Reduceheat to low; simmer, covered, for 1 houruntil chicken is cooked through. Removechicken from pan. Cover and keep warm.3 Meanwhile, preheat the oven to200°C/180°C fan and make mapleroasted vegetables.4 Increase frying pan heat to high; bringto the boil. Reduce heat slightly; cook,uncovered, for 20 minutes or untilliquid has reduced to 1 cup (250ml).Add juice, season to taste.5 Serve chicken with reduced mixture and vegetables.

MAPLE ROASTED VEGETABLESLine two oven trays with baking paper.Divide pumpkin, parsnip and onionbetween trays; drizzle with oil and maplesyrup, season, then toss to coat. Roastfor 40 minutes, turning halfway throughcooking, until vegetables are tender.Combine rocket and lemon juice in amedium bowl; season to taste. Just beforeserving, toss rocket through vegetables.

MISO CHICKEN& STIR-FRIED GREENSPREP + COOK TIME 15 MINUTES SERVES 4

4 green onions500g gai lan, trimmed, or broccolini2 tablespoons sunflower oil2 cloves garlic, chopped finely2cm piece fresh ginger (10g),

chopped finely250g minced chicken2 tablespoons cooking sake1 tablespoon miso paste1 tablespoon honey2 teaspoons sesame oil250g green beans, trimmed200g frozen edamame beans in pod,

thawed, shelled2 teaspoons toasted sesame seeds1 fresh long red chilli, sliced thinly

1 Coarsely chop the white part of thegreen onions; cut green part into longthin strips. Separate gai lan leaves fromstems; cut thick stems in half lengthways.2 Heat half the sunflower oil in a largewok over high heat; stir-fry white partof onion, garlic and ginger for 30 secondsuntil fragrant. Add chicken; stir-fry,breaking up lumps, for 2 minutes untilbrowned lightly.3 Combine sake, miso paste, honey andsesame oil in a small jug. Add to chickenmixture; stir-fry for 2 minutes. Remove from wok; cover to keep warm.4 Heat remaining sunflower oil inwok over high heat; stir-fry beans for1 minute until skin starts to wrinkle insome patches. Add gai lan stems andedamame; stir-fry for 1 minute or untilstems are almost tender. Add gai lanleaves; stir-fry for 30 seconds or untiljust wilted.5 Arrange greens on a large platter.Top with chicken mixture; drizzle withcooking liquid. Sprinkle with greenpart of onion, sesame seeds and chilli.


SPAGHETTI WITH MEATBALLS & CHERRY TOMATOESPREP + COOK TIME 35 MINUTES SERVE 4

Cook 375g spaghetti in boiling salted water until tender; drain.Meanwhile, squeeze meat from 750g beef sausages and roll intoballs. Cook in an oiled large frying pan, over medium heat, untilbrowned all over. Add 250g quartered cherry tomatoes, 400gbottled tomato pasta sauce and 2 tablespoons finely choppedfresh basil; bring to the boil. Reduce heat; simmer, uncovered,for 5 minutes or until meatballs are cooked through. Seasonto taste. Combine sauce, spaghetti and ¼ cup (20g) gratedparmesan in a bowl. Serve sprinkled with basil and parmesan.Tip: If you prefer, cook the beef sausages whole, then cut them into chunky slices and add to the tomato mixture.

ROSEMARY ROASTED SAUSAGES & TOMATOESPREP + COOK TIME 50 MINUTES SERVES 4

Preheat oven to 220°C/200°C fan. Cut 1 medium garlic bulb(70g) in half horizontally. Combine garlic with 8 thick beefsausages (1.2kg), 1 tablespoon olive oil and 4 sprigs freshrosemary in a large baking dish. Roast, uncovered, for about 15minutes or until sausages are browned. Tear 3 slices sourdoughbread (210g) into coarse pieces; add bread to dish with 250gcherry tomatoes, then drizzle with 1 tablespoon olive oil. Roast,uncovered, for about 15 minutes or until sausages are cooked.Squeeze half the garlic into a small bowl, mash with a fork; stir in2 tablespoons red wine vinegar and 1 tablespoon olive oil. Drizzleover dish; sprinkle with 1 cup loosely packed fresh basil leaves.

Sausages

#THEWEEKLYEATS50

Humble sausages become the hero of the dining table.With these four scrumptious recipes, they are set to sizzle!

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A

SAUSAGE & SLAW BURGERSPREP + COOK TIME 20 MINUTES MAKES 8

Split 8 thick beef sausages (1.2kg) lengthways without cuttingall the way through; open out and place, cut-side down, ongrill tray or wire rack over an oven tray. Preheat grill. Combine¼ cup each (70g) tomato sauce and barbecue sauce with2 tablespoons sweet chilli sauce in a small bowl; brush half thesauce mixture over sausages. Cook sausages under grill until wellbrowned. Turn, brush with remaining sauce mixture; grill untilcooked through. Transfer to a plate; cover to keep warm. Combine¾ cup (225g) mayonnaise, 2 tablespoons wholegrain mustardand 1 tablespoon lemon juice. Split and toast 8 crusty bread rolls(400g). Divide sausages, mayonnaise mixture and 300g packaged dry coleslaw mix between rolls. Sprinkle with flat-leaf parsley.

TOAD IN THE HOLEPREP + COOK TIME 35 MINUTES SERVES 4

Grease a 1.5-litre (6-cup) shallow ovenproof dish. Place dishin the oven. Preheat oven to 220°C/200°C fan. Cook 8 beefchipolata sausages (240g) in a heated oiled large frying panover medium heat until browned all over. Meanwhile, whisk¾ cup (110g) plain flour, 3 eggs and 1 cup (250ml) milk inlarge jug until smooth; season. Strain batter into preheateddish. Cut 1 large red onion into thin wedges. Place sausagesand onion in batter; bake for about 20 minutes until thetop turns golden. Sprinkle with thyme or rosemary leaves, if you like. Serve with gravy and a leafy green salad.Tip: Preheat the ovenproof dish, so the batter will start cooking the minute you place it in the oven.

Sausages


Catch ofthe day We reveal fresh and easy ways to make fishdinners even more enticing and flavoursome.

FISH& QUINOA

SALAD WITHGREEN

HUMMUSP 54


Easy Fish Dinners

TestKitchen NotesWe used blue-eyetrevalla in these tworecipes, but any whitefish fillet will be fine.Also called blue-eyecod, this versatile fishis available year round.The flesh has a mildflavour. Steam, poach,fry, grill, barbecueor slice for sashimi.

FISH & QUINOA SALADWITH GREEN HUMMUSPREP + COOK TIME 35 MINUTES SERVES 4

2/3 cup (135g) tri-coloured quinoa, rinsed well

1¼ cups (310ml) water500g skinless boneless blue-eye

trevalla fillets (see notes)2 teaspoons extra virgin olive oil1 cup fresh flat-leaf parsley leaves,

chopped coarsely1 cup fresh coriander leaves,

chopped coarsely1 cup fresh mint leaves,

chopped coarsely1 teaspoon ground sumac2 fresh long green chillies, seeded,

chopped finely½ cup (130g) hummus1½ tablespoons water¼ cup (60ml) lemon juice200g trimmed watercress200g cherry tomatoes, halved1 small Lebanese cucumber (100g),

halved lengthways, sliced thinly1/3 cup (50g) pomegranate seeds1 tablespoon pomegranate molasses

1 Place quinoa and the water in amedium saucepan over high heat, cover;bring to the boil. Reduce heat to low;cook, covered, for 10 minutes. Stand,covered, for 10 minutes.2 Meanwhile, preheat a grill plate (orgrill pan or barbecue) on high. Brush fishwith oil; cook for 3 minutes each side oruntil just cooked through. (The cookingtime will depend on the thickness of the fish.) Transfer fish to a plate; coverloosely with foil.3 To make green hummus, processparsley, coriander, mint, sumac, chilli,hummus, the water and half the lemonjuice until smooth.4 Place quinoa, watercress, tomato,cucumber, pomegranate seeds andremaining lemon juice in a large bowl;toss to combine.5 Serve fish with quinoa salad; drizzle over the green herb hummus and pomegranate molasses.

PERI PERI FISHWITH HERB SALADPREP + COOK TIME 10 MINUTES SERVES 4

4 firm white fish fillets (800g)1/3 cup (80ml) peri peri marinade1 tablespoon extra virgin olive oil80g baby rocket leaves1/3 cup firmly packed fresh

mint leaves¼ cup firmly packed fresh

flat-leaf parsley leaves1 tablespoon lemon juice

1 Drizzle fish with marinade, coatingboth sides well. Heat oil in a largefrying pan over medium-high heat.Cook fish fillets for 3 minutes eachside until just cooked through.2 Meanwhile, combine rocket, mint,parsley and juice in a medium bowl; season to taste.3 Serve fish with herb salad.

#THEWEEKLYEATS54

Easy Fish Dinners

TestKitchen NotesTo fold the parcel,bring long sides tomeet in the middle, foldover about 1cm all theway down. Then foldedges under to enclose.Serve with couscous,preserved lemonrind and parsley.

SALMON & POTATO PARCELSPREP + COOK TIME 30 MINUTES SERVES 4

1 tablespoon extra virgin olive oil1 medium brown onion (150g),

chopped finely2 cloves garlic, crushed400g canned crushed tomatoes1 tablespoon each coarsely chopped

fresh flat-leaf parsley and mint

4 baby new potatoes (160g), sliced thinly4 x 220g skinless salmon fillets1 medium lemon (140g), sliced thinlyCouscous and flat-leaf parsley, to serve

1 Preheat oven to 200°C/180°C fan.2 Heat oil in frying pan; cook onionand garlic, stirring, until onion softens.Add tomatoes and herbs; bring to boil.Simmer for about 5 minutes until mixturethickens and reduces slightly. Season.

3 Place potato, slightly overlapping,onto four 30cm x 40cm pieces of bakingpaper; top with salmon. Spoon tomatomixture over salmon; top with lemon.Fold paper to enclose fish.4 Place parcels on a baking tray; bakefor 15 minutes or until cooked as desired.5 Serve in parcel, with a side dish ofsteamed couscous and chopped parsley.


OCEAN TROUT, SPINACH & MUSTARD HAND PIESPREP + COOK TIME 50 MINUTES SERVES 4

300g baby spinach leaves, trimmed2 tablespoons Dijon mustard⅔ cup (200g) whole-egg aïoli2 teaspoons finely grated lemon rind1 tablespoon honey¼ cup chopped fresh dill2 tablespoons chopped fresh chives2 tablespoons finely chopped fresh

tarragon600g skinless ocean trout fillet, cut into

4 even-sized pieces2 sheets puff pastry (375g), cut in half1 egg, beaten lightly

1 Bring a medium saucepan of saltedwater to the boil. Add spinach; blanch for1 minute. Drain well; immediately placein iced water until cold. Drain; squeezeout excess moisture. Pat very dry withpaper towel. Finely chop spinach; placein a medium bowl.2 Combine mustard, aïoli, rind, honey and herbs in a small bowl. Add2 tablespoons to spinach mixture.3 Preheat oven to 220°C/200°C fan.Line a large oven tray with baking paper.4 Lay a piece of trout on one side of eachpastry piece; top each with a quarter ofthe spinach mixture. Fold over pastry andseal edges, turning the ends over. Cutthree slits across top of pastry to allowsteam to escape; brush with egg wash.5 Place ocean trout parcels on lined oventray. Bake for 25 minutes or until pastry is golden and puffed.6 Serve hand pies with remaining mustard herb mayonnaise.

BARBECUED SALMON WITHMINTED PEAS AND BEANSPREP + COOK TIME 25 MINUTES SERVES 4

4 x 155g salmon fillets2 teaspoons finely grated lime rind155g green beans, trimmed,

chopped coarsely1 cup (120g) frozen peas1/3 cup finely chopped fresh mint½ cup (125ml) buttermilk1 tablespoon lime juice

1 Rub salmon all over with rind; seasonwell. Cook salmon on a heated oiled grillplate (or grill or barbecue) until brownedboth sides and almost cooked through.2 Meanwhile, boil, steam or microwavebeans and peas, separately, until tender;drain. Combine beans, peas and half themint in a medium bowl; season to taste.3 Combine buttermilk, lime juice andremaining mint in a small jug; seasonto taste.4 Serve fish with bean mixture; drizzle with buttermilk dressing.

TestKitchen NotesUse skinless salmonfillets instead ofocean trout fillets, if preferred.

“Salmon, smoked or raw,is available year-round.Its oily, luxurious flesh isgood barbecued, roasted or pan-fried. Ocean trout issimilar and can be used inthe same ways as salmon.”Fran Abdallaoui, Editor, AWW Food

#THEWEEKLYEATS56

Easy Fish Dinners

Glam up your mince. Use these quick andtasty recipes to give the budget-friendly

protein an inspired makeover.

mince!Compli-

SPAGHETTIWITH

LEBANESE-SPICED LAMB& PINE NUTS

P 60

TestKitchen NotesYou can use mincedbeef instead of lamb,if preferred. Sprinklewith small fresh flat-leaf parsley leaves andserve with lemonwedges, if you like.

Do ahead - cook thelamb until end of step2 the day before andrefrigerate in an airtightcontainer; reheat just before serving.


Modern Mince

SPAGHETTI WITHLEBANESE-SPICEDLAMB & PINE NUTSPREP + COOK TIME 50 MINUTES SERVES 6

2 tablespoons extra virgin olive oil1 medium onion (150g), chopped finely800g minced lamb2 cloves garlic, crushed1 teaspoon ground sumac1 tablespoon ground allspice1 teaspoon mixed spice¼ cup (70g) tomato paste400g canned cherry tomatoes500g wholemeal spaghetti4 medium ripe tomatoes (640g),

chopped finely1 teaspoon finely grated lemon rind½ cup (140g) Greek-style yoghurt1/3 cup (50g) pine nuts, toastedParsley leaves, for serving

1 Heat oil in a large heavy-based saucepanover high heat. Cook onion, stirring, for5 minutes or until softened and brownedlightly. Add lamb, stirring with a wooden

spoon or fork to break up any clumps. Cookmixture, stirring occasionally, for8 minutes or until lamb is brownedlightly. Discard excess liquid; continueto cook for a further 5 minutes until lambis browned and moisture evaporates.2 Stir in garlic, spices and tomato paste;cook for a further 3 minutes or untilfragrant. Add canned tomatoes, bringto a simmer. Reduce heat to low; cook,covered, for 15 minutes or until sauceis thickened and lamb is tender.3 Meanwhile, cook spaghetti in a largesaucepan of boiling salted water followingpacket directions until tender. Drain,reserving 1/4 cup (60ml) cooking liquid.4 Stir chopped tomato and rind into lambmixture; season. Stir spaghetti into thelamb mixture; reduce heat to low. Addenough of reserved pasta water to loosenand create a thick sauce; stir well untilsome of the water is absorbed.5 Divide pasta mixture among plates;serve topped with yoghurt, pine nutsand parsley. Season with pepper. Serve with a leafy green salad, if desired.

THAI-STYLE STICKY PORKPREP AND COOK TIME 25 MINUTES SERVES 4

100g bean thread vermicelli1 tablespoon peanut oil600g minced pork2 cloves garlic, sliced thinly½ cup (80g) grated palm sugar2 tablespoons fish sauce4 kaffir lime leaves, shredded½ cup (50g) deep-fried shallots½ cup (75g) chopped toasted peanuts2 bunches (350g) broccolini½ cup lightly packed coriander leaves1 tablespoon lime juice1 long red chilli, seeded, sliced thinly1 medium (130g) Lebanese cucumber,

cut into long, thin strips1 medium (120g) carrot, cut into long,

thin strips1 lime, quartered, extra

1 Place noodles in a bowl, cover withboiling water, stand until softened; drain.2 Heat the oil in a large frying pan orwok; add the pork. Cook, stirring, forabout 5 minutes or until browned lightly.Add the garlic. Cook, stirring, for about1 minute. Drain on absorbent paper.3 Add sugar, fish sauce and lime leavesto the pan. Bring to a boil, reduce heat,simmer, uncovered, for about 2 minutesor until thick. Return the pork to the pan with half the shallots and half thepeanuts. Cook, uncovered for about2 minutes or until mixture is stickybut not too dry.4 Meanwhile, boil, steam or microwave the broccolini until just tender;drain well.5 Stir 1 cup of the coriander leaves intothe pork mixture with the lime juice,remaining shallots and peanuts.6 Serve pork with broccolini, noodlesand vegetables. Serve with extra lime wedges, if desired.

#THEWEEKLYEATS60

Modern Mince

TestKitchen NotesThe pork mixturecould also be servedin lettuce cups. Use⅓ cup brown sugar if palm sugaris unavailable.

INDIAN RICE PILAF WITH SPICED BEEFPREP AND COOK TIME 40 MINUTES SERVES 4

2 tablespoons peanut oil1 small (80g) onion, sliced finely1 clove garlic, crushed1 teaspoon cumin seeds2 cardamom podsPinch ground turmeric1 cup (200g) basmati rice2 cups (500ml) chicken stock500g minced beef1 ½ teaspoons curry powder1/3 cup (80ml) sweet chilli sauce¼ cup (60ml) water4 green onions (green shallots),

sliced thinly2/3 cup (80g) frozen peas¼ cup fresh coriander leavesLemon wedges, for serving

1 Heat 1 tablespoon of the oil in a largefrying pan. Add onion, garlic, seeds,pods and turmeric. Cook, stirring, untilonion is soft.2 Add rice, stir over heat until rice iscoated with oil. Stir in stock, bring to theboil, then reduce heat to very low. Cook,covered, for 12 minutes. Remove fromheat. Stand, covered, for 5 minutes oruntil rice is tender.3 Meanwhile, heat remaining oil in largefrying pan; add mince; cook, stirring,until browned.4 Add curry powder. Cook until fragrant.Stir in the sweet chilli sauce, water,green onions and peas. Cook, stirring,until peas are soft and heated through.Serve pilaf topped with spiced mince,coriander and lemon wedges, if desired.

LAMB & SILVERBEET CANNELLONIPREP & COOK TIME 1 HOUR 10 MINUTES SERVES 6

2 tablespoons extra virgin olive oil1 medium (150g) brown onion,

chopped coarsely2 cloves garlic, chopped finely500g minced lamb or beef2 ½ teaspoons dried oregano½ bunch (500g) silverbeet250g fetta cheese, crumbled2 teaspoons finely grated

lemon rind¼ cup finely shredded fresh mint500g jar of pasta sauce12 (375g) fresh lasagne sheets1 cup (100g) pizza cheese

1 Heat half the oil in a large frying pan,add onion and garlic. Cook, stirring,until soft. Add mince and 2 teaspoons of

the oregano; stir until cooked through.Remove from pan.2 Finely slice silverbeet stems and leavesseparately. Heat remaining oil in thesame pan and add stems. Cook, stirring,until tender. Add leaves and then cook,stirring, until soft. Remove from heat.Stir in fetta, lemon rind, mint andmince mixture. Season with salt andblack pepper.3 Preheat oven to 180°C/160°C fan.Spread ¼ cup of pasta sauce into the base of a 30cm x 20cm shallowovenproof dish.4 Cut each lasagne sheet into thirds.Place ½ cup of mince mixture alonglength of each sheet and roll up to forma tube. Arrange filled tubes on thetomato sauce in the dish. Top evenlywith remaining pasta sauce.5 Sprinkle with pizza cheese. Bakefor 45 minutes until pasta is tender. Serve with side salad, if desired.

#THEWEEKLYEATS62


Modern Mince

MIDDLE EASTERN-STYLE PIZZAPREP AND COOK TIME 45 MINUTES SERVES 4

2 tablespoons extra virgin olive oil1 medium (150g) brown onion,

chopped finely1 clove garlic, crushed500g minced lamb or beef¼ teaspoon cayenne pepper2 teaspoons ground cumin½ teaspoon ground cinnamon1 cup (250ml) beef stock2 medium (280g) tomatoes,

chopped finely⅓ cup (50g) pine nuts, toasted¼ cup coarsely chopped fresh flat-leaf

parsley⅓ cup coarsely chopped fresh mint1 x 400g Afghan bread (or 2 x 150g

24cm round traditional pizza bases)190g jar chilli pesto1 cup (280g) Greek-style yoghurt1 teaspoon sumac

1 Preheat oven to 220°C /200°C fan.2 Heat oil in a large frying pan.Add onion and garlic. Cook, stirring,until onion is soft. Add mince. Cook,stirring, until browned. Add pepperand spices; stir until fragrant.3 Add stock and tomatoes to the pan.Cook, stirring, over a medium heat untilmost of the liquid is evaporated. Remove from the heat, stir in the pine nuts,parsley and half the mint.4 Place Afghan bread or pizza baseson greased oven trays. Top each pizzabase with pesto; then press mincemixture onto pesto, leaving a 3cmborder. Bake on the lower shelf in ahot oven for about 12 minutes untilbrowned lightly.5 Serve pizzas topped with yoghurt and sprinkled with remaining mint and sumac.

CAJUN-SPICED CHICKEN BURGERSPREP AND COOK TIME 30 MINUTES SERVES 4

600g minced chicken2 tablespoons plain flour1 tablespoon Cajun seasoning1 tablespoon vegetable oil2 medium (280g) tomatoes,

chopped finely1 medium (75g) red onion,

chopped finely1 loaf (430g) Turkish bread4 butter lettuce leaves1 avocado, sliced2 tablespoons mayonnaiseSweet chilli sauce, for serving

1 Place mince in a bowl, season wellwith salt and freshly ground blackpepper. Shape mixture into four largepatties. Coat patties in combined flourand Cajun seasoning; discard excessflour mixture.2 Heat oil in a large non-stick fryingpan; add patties, cook until brownedon both sides and cooked through.3 Meanwhile, combine tomato, onion,and salt to taste in a medium bowl.4 Cut Turkish bread into 4 pieces; splitpieces in half. Toast, cut-side up, underpre-heated grill.5 Layer four toasted bread bases withlettuce, avocado, and patties, thenmayonnaise and tomato mixture. Topwith sweet chilli sauce and remaining bread slices.

#THEWEEKLYEATS64

Modern Mince

PORK & APPLE SAUSAGEROLLS WITH CELERY SALADPREP & COOK TIME 35 MINUTES MAKES 8

1 green apple (150g), skin on500g minced pork and veal mixture1 cup (60g) finely grated parmesan1 cup (50g) fine fresh breadcrumbs1 tablespoon Dijon mustard1 tablespoon fresh thyme,

chopped finely2 eggs, lightly beaten2 sheets butter puff pastry, partially

frozen, halved (see note)1 teaspoon fresh thyme leaves, extra

APPLE & CELERY SALAD2 tablespoons lemon juice¼ cup (60ml) extra virgin olive oil1 tablespoon fresh thyme leaves2 teaspoons Dijon mustard2 stalks celery with leaves attached

(300g), sliced thinly1 green apple (150g), cut into

matchsticks3 cups watercress sprigs

1 Preheat oven to 220°C/200°C.Grease and line two large oven trayswith baking paper.2 Grate apple; squeeze excess moisturefrom flesh. Combine mince, parmesan,breadcrumbs, apple, mustard, thyme andhalf the egg in a medium bowl; season.3 Place halved pastry sheets on board.Place one quarter of the mince mixturealong the long edge of one piece of

TestKitchen NotesButter puff pastrygives a lovely flakyresult. But, if warm,the pastry can softenand be tricky to roll.Pop in fridge for10 minutes to firm up.

The pork and vealmince mixtureis available fromselect supermarkets and butchers.

pastry. Roll pastry to enclose the mixture,brushing edge with egg to seal; arrangeseam side down on prepared tray. Repeatwith remaining pastry, mince and egg.4 Place all rolls on tray; brush topswith egg and sprinkle on extra thyme.Bake for 25 minutes or until sausagerolls are golden and cooked through.5 Meanwhile, make the apple andcelery salad.6 Serve salad with rolls, sliced in half.

APPLE & CELERY SALADWhisk juice, oil, thyme and mustardin a large bowl; season to taste. Addremaining ingredients; toss to combine.

#THEWEEKLYEATS66

SUN-DRIEDTOMATO MEATLOAFPREP + COOK TIME 1 HOUR SERVES 4

750g minced veal½ cup (130g) sun-dried tomato pesto1 cup (70g) stale breadcrumbs1 egg, beaten lightly800g baby new potatoes2 tablespoons extra virgin olive oil2 teaspoons fresh thyme leaves300g spinach, trimmed¼ cup (65g) sun-dried tomato

pesto, extra

1 Preheat oven to 200°C/180°C fan. Linebase and sides of an 11cm x 19cm loafpan with baking paper.2 Combine veal, pesto, breadcrumbs andegg in a large bowl; season. Pressmixture into pan. Bake for 40 minutesuntil cooked through. Stand for 10minutes before slicing.3 Meanwhile, prick potatoes with afork; place in a microwave-safe bowl.Microwave on HIGH (100%) for 3 minutesuntil almost tender. Slice thinly.4 Heat oil in a large frying pan over highheat; cook potato with thyme, in two

batches, for 2 minutes each sideuntil golden. Remove from pan,season to taste; cover to keep warm.5 Add spinach to pan, in two batches; cook, stirring, for 1 minute untilwilted. Season to taste.6 Serve meatloaf with potatoes, spinach and extra pesto.


You'll be

STACKED!Think homemade tortillas are too tricky? Think again.

PHOTOGRAPHER BEN DEARNLEY STYLIST SOPHIA YOUNG PHOTOCHEF NADIA FONOFF

1 Using your hands, combine all the

ingredients in a bowl. Knead to a smooth,

pliable dough, adding more water if the dough

beings to crack when pressed. We used all

three different coloured cornflours.

2 Divide the cornflour dough into

16 equal portions; roll portions into

balls. Place balls on an oven tray, cover with

plastic wrap or a tea towel, and let stand for

30 minutes for cornflour to do its work.

3Using a rolling pin, spread each ball out

between sheets of baking paper to a 14cm

round. If you have a tortilla press, use it to

flatten the dough to 1mm thick − you can use

your rolling pin, but the discs won't be so fine.

4 Place a large frying pan over medium−

high heat. Cook a tortilla for 1 minute

each side or until it puffs and the edge turns

golden. Transfer to a tea towel; cover.

Repeat with all the remaining tortillas.

TEST KITCHEN

COOKING SCHOOL

STEP-BY-STEP

CORN TORTILLAS

PREP + COOK TIME 45 MINUTES (+ STANDING) MAKES 16

To make the tortillas, you will need either

white, yellow or blue masa harina, a

flour ground from white, yellow or blue

corn that is first soaked in a solution

of lye mineral. This process, known

as nixtamalisation, breaks down the

structure of the corn, making it possible

to form a dough. It has the added benefit

of producing extra calcium and niacin.

2 cups (250g) white cornflour

(masa harina) (see notes)

½ teaspoon table salt

2 teaspoons cumin seeds, optional

½ teaspoon chilli flakes, optional

1½ cups (375ml) water, approximately

1 Combine flour, salt, cumin, chilli and

the water in a medium bowl using your

hands. Knead to form a smooth and

pliable dough, adding a little more water

if dough cracks easily when pressed.

Divide dough into 16 portions; roll into

balls. Place on a tray; cover with plastic

wrap. Stand for 30 minutes.

2 Roll each ball out between sheets of

baking paper to a 14cm round. If you

have a tortilla press, use this to flatten

the dough to 1mm thick.

3 Heat a large frying pan over medium−

high heat. Cook a tortilla for 1 minute

each side or until it begins to puff a little

and the edge turns golden. Transfer

tortilla to a clean tea towel; cover to

keep soft. Repeat with remaining

tortillas. Serve immediately.

Cooking Class

Test Kitchen NotesMasa harina is

available from some

delis, Mexican and

gourmet food stores.

The yellow cornflour

weighs 135g per cup

while the blue cornflour

weighs 145g per

cup. When rolling

out tortillas, keep

remaining dough

covered to prevent

drying out. When the

tortillas are hand−

rolled, they will be

rough around the edges

compared to those

made in a tortilla press.

If the dough feels dry

as you are rolling into

balls, use wet hands

to add moisture.

“A tortilla press is made from cast iron, which flattens the dough into a disc. Unless you make a lot of tortilla or flatbread, a rolling pin will do the trick.”Sophia Young, Editorial & Food

Director, AWW Cookbooks.


Perform your own culinary conjuring trick with these deliciousrecipes, each using – believe or not – just four ingredients!

ways with8ingredients4

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BAKED PRAWNS WITH FETTA


1kg uncooked medium king prawns,

shelled, deveined

400g bottled tomato pasta sauce

2 tablespoons fresh oregano,

coarsely chopped, plus extra

for sprinkling

100g fetta, crumbled

Fresh crusty bread, to serve

1 Preheat oven to 180°C/200°C fan.

Combine prawns with pasta sauce

and fresh oregano in an oiled 1−litre

(4−cup) ovenproof dish; season.

2 Sprinkle with crumbled fetta, then

bake, uncovered, for about 30 minutes

until prawns are cooked through.

Sprinkle with extra oregano and serve

with fresh crusty bread, if you like.

Test Kitchen NotesTo reduce cooking

time, microwave the

sauce in a microwave−

safe, ovenproof dish

until hot. Stir in

prawns and parsley;

top with cheese. Bake

for about 15 minutes.


4 Ingredients

TUNA PASTA BAKE


375g penne pasta

425g canned tuna in olive oil,

drained, flaked

½ cup creamed corn

½ cup (60g) coarsely grated cheddar,

plus ⅓ cup (40g) extra

1 Cook pasta in a large saucepan

of boiling salted water until tender.

2 Preheat grill. Drain pasta, reserving

¼ cup (60ml) cooking liquid. Return

pasta to pan with flaked tuna, creamed

corn, cheddar and reserved cooking

liquid; stir over low heat to combine.

Season to taste. Transfer mixture to

1.25−litre (5−cup) shallow ovenproof dish;

sprinkle with remaining grated cheddar.

3 Grill until cheese is browned lightly.

Garnish with flat−leaf parsley leaves,

if you like.

Test Kitchen NotesIt’s easy to switch up

this pasta bake for a

vegetarian option.

Substitute the tuna for

1½ cups frozen mixed

vegetables and use

vegetarian−friendly

Norco Natural Cheese

block for the cheese.

It contains no animal

rennet, making it a

delicious vegetarian

cheese option to

keep in the fridge.

#THEWEEKLYEATS74

SALMON & VEGETABLE STIR-FRY


500g skinless salmon fillets, cut

into bite−sized pieces

1 tablespoon light soy sauce, plus

1 tablespoon extra

800g frozen vegetable stir−fry mix

2 tablespoons oyster sauce

Steamed rice or noodles, to serve

1 Combine salmon pieces and soy

sauce in a medium bowl.

2 In a heated oiled wok, stir−fry

salmon, in batches, over high heat,

until almost cooked through.

Remove from wok.

3 Reheat wok; stir−fry frozen

vegetable mix until thawed. Drain

vegetables, return to heated oiled

wok; stir−fry vegetables until

tender. Return salmon to wok with

remaining light soy sauce and

oyster sauce; stir−fry until heated

through. Serve with rice or noodles.

“Reserve those ends of green onions you may normally discard. Thinly slice and pop in iced water for five minutes, then use to garnish your next stir-fry.”Sophia Young, Editorial & Food Director, AWW Cookbooks


4 Ingredients

CHEESY-STUFFED CHICKENWITH CRANBERRY


4 x 150g chicken breast fillets

90g brie cheese, thinly sliced

300g baby spinach leaves

⅓ cup (100g) cranberry sauce

1 Cut a 2cm slit in the thick end of each

of the chicken breast fillets. Carefully

push the knife through the middle of the

Test Kitchen Notes If you have time,

freeze the stuffed

chicken for 30 minutes

before cooking.

SALMON PESTO PATTIES

PREP + COOK TIME 20 MINUTES(+ REFRIGERATION) MAKES 12

2 cups (185g) dried instant

mashed potato

150g rocket, cashew and parmesan

pesto dip

415g canned flaked salmon, drained

1½ cup (35g) Japanese breadcrumbs

1 Combine mashed potato with 2 cups

(500ml) boiling water in a large bowl.

2 Reserve 2 tablespoons pesto dip. Stir

salmon, remaining pesto dip and ½ cup

breadcrumbs; season to taste. Shape into

12 patties; refrigerate for 30 minutes.

3 Place remaining breadcrumbs in a

shallow dish. Add patties; turn to coat in

breadcrumbs. Heat an oiled large frying

pan over medium heat; cook patties

for 3 minutes each side until browned

all over and heated through.

4 Serve with reserved dip.

fillet to make a pocket, without

cutting all the way through.

2 Push brie slices into pockets; secure

with toothpicks. Cook spinach in a

heated oiled frying pan, over medium−

high heat, stirring, until wilted; season.

Remove from pan; cover to keep warm.

3 Cook chicken in same heated pan

for about 5 minutes each side until

cooked through; remove from heat.

Cover chicken; stand for 5 minutes.

Serve with spinach and cranberry sauce.

“Add a few tablespoons of olive oil to the reserved pesto dip if you prefer a drizzlier version of the dip for serving with the patties.”Fran Abdallaoui, Editor, AWW Food

#THEWEEKLYEATS76

Test Kitchen NotesAdd some veg to the

patties and serve

with panfried halved

brussels sprouts.


4 Ingredients

CHICKEN GOW GEE SOUP


¾ cup (120g) finely chopped

barbecued chicken

½ cup (130g) Thai pesto dip

20 gow gee wrappers

1 litre (4 cups) chicken consommé

Fresh coriander leaves and thinly

sliced red chilli, to serve

1 Combine barbecued chicken and

pesto dip in a small bowl. Drop heaped

teaspoons of chicken mixture into

centre of gow gee wrappers; brush

edges with water. Pinch edges

together to enclose filling.

2 Bring chicken consommé and

2 cups (500ml) water to the boil

in a large saucepan.

3 Add gow gees, simmer, uncovered,

for about 3 minutes or until gow gees

are cooked through. Season to taste.

Serve soup sprinkled with fresh

coriander leaves and thinly sliced

red chilli, if you like.

Test Kitchen NotesAdd 1 trimmed and

bruised stick of fresh

lemongrass and

2 bruised kaffir

lime leaves to the

consommé for an

added depth of flavour;

remove from soup

before serving.

#THEWEEKLYEATS78

4 Ingredients

CHICKEN & VEGIE PASTRIES

PREP + COOK TIME 40 MINUTES MAKES 12

1½ cups (240g) shredded barbecued chicken

1½ cups (120g) frozen peas, corn and

carrot mix

1 cup (120g) coarsely grated cheddar

3 sheets shortcrust pastry


2 Combine shredded barbecued chicken, vegetable

mix and grated cheddar in a large bowl. Cut each

sheet of shortcrust pastry into four squares each.

3 Divide chicken mixture between pastry squares; fold

pastry over to make triangles and to enclose filling,

seal edges of pastry by pressing with a fork.

4 Place pastries on oven tray lined with baking paper.

Bake for about 25 minutes or until browned. Sprinkle

pastries with sesame seeds before baking, if you like.

PESTO CHICKEN TURNOVERS


6 sheets shortcrust pastry

½ cup (130g) basil pesto

1½ cups (150g) pizza cheese

1½ cups (240g) shredded barbecued chicken

Pepitas and green leafy salad, to serve

1 Preheat oven to 220°C/200°C fan. Line 2 oven trays

with baking paper.

2 Cut a 20cm round from each sheet of shortcrust pastry.

Divide pesto evenly onto centre of pastry rounds; top

with pizza cheese and shredded barbecued chicken.

3 Brush edges with water; fold rounds in half to enclose

filling and seal edges with fork.

4 Place on trays; brush with a little water. Sprinkle with pepitas,

if you like, and bake for about 20 minutes until browned.

5 Serve with a green leafy salad and extra pesto.


These succulent, juicy mains will besure to get your guests talking –

and coming back for more.

&

SLOW-COOKED

LAMB WITHWHITE BEAN

PUREEP 84

Meatlovers Entertaining

STOUT BEEF RIBSPREP + COOK TIME 4 HOURS 30 MINUTES (+ REFRIGERATION) SERVES 6

1½ cups (375ml) dark stout⅔ cup (150g) firmly packed

dark brown sugar¾ cup (180ml) apple cider vinegar2 fresh small red chillies,

chopped finely¼ cup (70g) wholegrain mustard4 beef short spare ribs (2kg),

sliced thickly

1 Combine stout, sugar, vinegar, chilliand mustard in a medium bowl; stiruntil the sugar dissolves. Pour mixtureover ribs in a glass or ceramic dish;toss to coat. Cover; refrigerate forabout 2 hours or overnight.2 Preheat oven to 180°C/160°C fan.3 Place ribs and marinade in aflameproof baking dish; cover withfoil or a lid. Cook in oven for 3 hours.Remove foil or lid; cook for a further1 hour or until meat is tender andalmost falling off the bone. Transferribs to a platter; cover to keep warm.4 Place baking dish on stovetop overlow-medium heat; bring marinademixture to a simmer. Simmer for 10minutes or until thick and syrupy.5 Serve ribs with reduced sauce and awatercress and baby fennel salad if liked.


TestKitchen NotesMiso is a nutritiouspaste made fromfermented soybeans,tofu and seaweed.White miso is the leastfermented form, with amilder flavour. Buy itfrom select delis andsupermarkets. Soakbamboo skewers forat least 30 minutesbefore using to preventburning when cooking.

PORK SKEWERSWITH MISO HUMMUSPREP + COOK TIME 40 MINUTES SERVES 4

1 tablespoon brown sugar2 tablespoons pomegranate molasses2 tablespoons water600g pork neck, sliced thinly2½ tablespoons extra virgin olive oil2 red banana chillies (260g), seeded,

quartered lengthways1 small red onion (100g), sliced thinly1 tablespoon lemon juice1 cup loosely packed fresh flat-leaf

parsley leaves½ cup loosely packed fresh mint leaves

MISO HUMMUS400g canned chickpeas, drained, rinsed¼ cup (70g) tahini paste2 tablespoons white (shiro) miso1 teaspoon ground coriander1 clove garlic, crushed2 tablespoons lemon juice2 tablespoons extra virgin olive oil

1 Make miso hummus.2 Combine sugar, molasses and thewater in a medium bowl. Add pork;mix well to coat. Season.3 Thread pork onto 12 skewers. Brushskewers with half the oil.4 Cook pork skewers on a heated grillplate (or grill or barbecue) over highheat for 2 minutes each side or untiljust cooked through. Remove fromheat; rest covered, for 5 minutes.5 Meanwhile, cook banana chillis on aheated grill plate (or grill or barbecue)over high heat for 2 minutes each side oruntil tender and lightly charred. (You canplace a heavy pan over the banana chillisto keep them flat on the grill). Combineonion with lemon juice in a small bowl.Add remaining oil and herbs; season totaste. Toss salad to combine.6 Serve pork skewers with salad, banana chillis and miso hummus.

MISO HUMMUSProcess ingredients until smooth.Season with freshly ground black pepper. Makes 2 cups.


SLOW-COOKED LAMBWITH WHITE BEAN PUREEPREP + COOK TIME 4 HOURS SERVES 4

1.5kg lamb shoulder1 tablespoon extra virgin olive oil2 medium onions (300g), cut into

thin wedges4 anchovy fillets1 whole garlic bulb3 sprigs fresh rosemary2 tablespoons lemon juice1 cup (250ml) chicken stock1 cup (250ml) water400g heirloom baby carrots,

trimmed, scrubbed2 tablespoons white spelt flour

WHITE BEAN PUREE2 x 400g cans cannellini beans,

drained, rinsed2 tablespoons tahini paste¼ cup (60ml) lemon juice1 clove garlic, quartered

1 Preheat oven 180°C/160°C fan.Rub lamb all over with salt and freshlyground pepper.2 Heat oil in a large flameproof bakingdish over high heat; cook lamb untilbrowned all over. Turn off heat. Remove lamb from baking dish.

3 Place onion and anchovies over base ofbaking dish. Remove the papery skinfrom the garlic bulb and cut in halfcrossways. Place lamb and rosemary ontop of onion mixture; place garlic aroundlamb. Combine juice, stock and the waterin a small bowl; pour over onion mixture.4 Cover dish tightly with two layersof foil. Roast for 1½ hours. Removefoil, reduce oven temperature to160°C/140°C fan. Roast for a further 2hours, adding carrots for the last hour ofcooking time, or until the meat falls fromthe bone easily and carrots are tender.5 Meanwhile, make white bean puree.6 Remove lamb, carrots and onionfrom dish. Rest, covered with foil,for 10 minutes.7 Meanwhile, skim fat from the panjuices; squeeze flesh from garlic into panjuices, discarding skins. Heat dish overmedium heat until almost boiling. Siftflour over pan juices; whisk for 2 minutesor until gravy boils and thickens. Straininto a small jug. Discard any solids.8 Serve lamb with white bean puree, carrots, onion and gravy.

WHITE BEAN PUREEBlend or process half the beans withremaining ingredients until smooth.Stir in remaining beans; season to taste.

TestKitchen NotesUse a vegetable peeler toshave celeriac. If celeriacis not in season, substitutefennel. The salad is bestmade close to serving.

“With most ingredients coming straightfrom the pantry, this puree is a fast anddelicious accompaniment for roasted meats.Warm before serving for a heartier option.”Fran Abdallaoui, Editor, AWW Food


BEEF STEAK WITH ROASTEDCAULIFLOWER, CELERIAC & SEED SALADPREP + COOK TIME 45 MINUTES SERVES 4

1 small cauliflower (1kg), cut into2cm slices

2½ tablespoons extra virgin olive oil4 fresh long green chillies⅓ cup (65g) pepitas (pumpkin

seed kernels)1 teaspoon ground cumin½ teaspoon dried chilli flakes800g beef skirt steak1 teaspoon Dijon mustard1 teaspoon brown sugar2 tablespoons white wine vinegar1 small celeriac (430g), peeled, shaved½ cup lightly packed fresh mint leaves

1 Preheat oven to 200°C/180°C fan.Line an oven tray with baking paper.2 Place cauliflower on tray, drizzle with 2teaspoons of the oil; season with salt andpepper. Bake for 25 minutes. Add chilliesto the tray; bake for a further 5 minutes oruntil cauliflower and chillies are tender.3 Meanwhile, heat 2 teaspoons of theremaining oil in a non-stick frying panover low-medium heat. Add pepitas,cumin and chilli flakes; cook, stirring, for1 minute until golden. Remove from pan.4 Drizzle beef with 2 teaspoons of theremaining oil. Season with salt andpepper. Cook beef on a heated grill plate(or grill or barbecue) over medium-highheat for 5 minutes each side for mediumrare, or until to your liking. Removefrom heat; rest, covered, for 5 minutes.5 Whisk mustard, sugar, vinegar andremaining 1 tablespoon oil in a bowl; addceleriac; toss to combine; season to taste. Spoon over cauliflower and chillies.Serve beef with cauliflower mixture,topped with seed mixture and mint.

CIDER BRAISED PORK WITH LENTILSPREP + COOK TIME 4 HOURS SERVES 4

1.5kg boneless pork neck⅓ cup (80ml) extra virgin olive oil1 leek (350g), white part only, sliced2 teaspoons fennel seeds, crushed2 teaspoons coriander seeds, crushed 2⅔ cups (660ml) apple cider100g pancetta, chopped finely1 small onion (80g), chopped finely1 small carrot (70g), chopped finely1 celery stalk (150g), trimmed,

chopped finely1 clove garlic, crushed¼ cup (60ml) dry white wine1 fresh bay leaf2 sprigs fresh thyme2 cups (500ml) chicken stock1½ cups (375ml) water1 cup (200g) dried French-style green

lentils, rinsed4 red skinned apples (600g), quartered

1 Preheat oven to 160°C/140°C fan.2 Trim excess fat from pork. Tie porkwith kitchen string at 3cm intervals.3 Heat 2 tablespoons of the oil in a largeovenproof dish over medium-high heat;brown pork, then remove from dish.4 Reduce heat to low, add leek; cook,stirring, for 5 minutes until softened. Addseeds; cook, stirring, for 1 minute untilfragrant. Add pork and cider; bring to boil.Bake, covered, for 2 hours. Remove lid; turnpork, bake for 30 minutes until tender.5 Meanwhile, heat half remaining oil infrying pan over medium heat. Add pancetta,onion, carrot, celery and garlic; cook,stirring, for 7 minutes until vegetablessoften. On medium-high, add wine, bay leafand thyme. Cook for 1 minute to evaporateliquid. Add stock, water and lentils; bringto the boil. Reduce heat to simmer, partlycovered, for 20 minutes until lentils aretender. Discard bay leaf and thyme.6 Heat remaining oil in a frying pan overhigh heat. Add apple and ¾ cup (180ml) ofthe pork braising liquid. Bring to the boil;cook, rotating apples, for 5 minutes untilliquid is reduced by half; season to taste.7 Shred pork; serve with apple, lentils and pan juices.

VINEGAR POACHED CHICKENPREP + COOK TIME 1 HOUR 15 MINUTES SERVES 4

3 stalks fresh flat-leaf parsley3 sprigs thyme, plus extra, to serve2 dried bay leaves4 chicken marylands (1.4kg)1 tablespoon extra virgin olive oil1 large carrot (180g), halved crossways

then halved lengthways1 large onion (200g), cut into thick

wedges still attached to root2 celery stalks (300g), trimmed, cut

into thirds1½ cups (375ml) white balsamic

vinegar¼ cup (60ml) balsamic vinegar½ cup (125ml) chicken stock, heated

1 Tie parsley, thyme and bay leavesusing unwaxed kitchen string into a small bundle.

2 Trim fat from the chicken. Cut twoslashes in thick part of the thigh. Season.3 Heat oil in a large flameproof dish overmedium heat. Cook chicken, skin-sidedown, for 8 minutes or until browned.Transfer to a plate.4 Add carrot, onion and celery to dish;cook, stirring occasionally, for 5 minutesor until starting to brown. Add herbbundle and both vinegars. Bring to theboil. Reduce heat to low; simmer for10 minutes or until reduced by half.5 Place chicken on top of the vegetables.Add hot stock; cover, simmer for 45minutes, or until chicken is just cooked.Stand for 10 minutes. Transfer chickenand vegetables to a serving dish. Returncooking dish to medium heat; bring tothe boil. Reduce heat; boil for 5 minutesor until liquid is reduced by a third.Skim fat from surface. Season to taste.6 Serve chicken and vegetables drizzledwith sauce and topped with extra thyme sprigs, if you like.

#THEWEEKLYEATS86

TestKitchen NotesBraised lentils can alsobe served with grilledsausages, pan-friedsalmon or roast chicken.

PHOTOGRAPHY BRETT STEVENS STYLING DAVID MORGAN PHOTOCHEF NICK BANBURY

MoroccanFEAST

Take the souk route – explore the vibrant foods of Morocco, brimming with seductive spices and exotic flavours.

RADISH & CARROT SALAD

GRILLED BULLHORN CHILLI SALAD

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LEMON SALAD

TOMATO & PRESERVED LEMON SALADPREP AND COOK TIME 20 MINUTES SERVES 6 AS PART OF A MENU

1kg ripe tomatoes1 (130g) Lebanese cucumber, chopped1 cup loosely packed fresh flat-leaf

parsley leaves, chopped coarsely2 tablespoons extra virgin olive oil1 tablespoon finely chopped preserved

lemon rind (see notes)¼ teaspoon ground cumin1 teaspoon pomegranate molasses

1 Bring a large saucepan of water tothe boil.2 With a sharp knife, lightly score across in the base of the tomatoes. Droptomatoes in the water and cook for about30 seconds. Remove with a slotted spoonand transfer to a bowl of iced water.When cooled, drain in a colander, thenpeel away the skins. Cut tomatoes in half and scoop out seeds; chop coarsely.3 Transfer the tomatoes to a mediumbowl and add the remaining ingredients.Season generously with sea salt andfreshly ground black pepper, and toss to combine.

RADISH &CARROT SALADPREP AND COOK TIME 15 MINUTES SERVES 4-6 AS PART OF A MENU

2 large (360g) carrots, grated coarsely6-8 radishes, sliced thinly2 medium (480g) oranges½ teaspoon orange blossom water

(see notes)1 teaspoon ground cumin2 tablespoons extra virgin olive oil8 fresh mint leaves

1 Arrange carrot and radish on aserving platter.2 Squeeze the juice from the oranges– you will need ⅔ cup (160ml) juice.3 Combine the juice, orange blossomwater, cumin and oil in a jug. Stir tocombine, then pour the dressing overthe salad. Scatter mint over the top.

GRILLED BULLHORN CHILLI SALADPREP AND COOK TIME 20 MINUTES SERVES 4-6 AS PART OF A MENU

4 (375g) green bullhorn chillies(see notes)

2 tablespoons extra virgin olive oil1 tablespoon lemon juice1 clove garlic, chopped finely¼ teaspoon ground coriander½ cup coarsely chopped fresh

coriander leaves

1 Heat a barbecue grill or grill pan overmedium heat.2 Grill the chillies, turning occasionally,for about 15 minutes until soft.Transfer chillies to a board; cool fora few minutes, then peel away the skin.Remove the seeds and slice lengthwaysinto ribbons.3 Put the chillies into a bowl with theremaining ingredients and gentlyfold to combine. Season to taste.

TestKitchen NotesBullhorn chillies(aka bananacapsicums) have littleor no heat and theflavour of a capsicumof the same colour.You can substitutewith capsicums,if you prefer.

TestKitchen NotesOrange blossom wateris a by-product ofdistilling bitter orangeblossoms for their oil.Buy it at delis andselect supermarkets.

TestKitchen NotesPreserved lemons adda bittersweet edge toMoroccan food. Findthem at delis andselected supermarkets.

#THEWEEKLYEATS90

TestKitchen NotesMoroccan seasoningis a store-bought mixof around six spices,for example ginger,coriander, turmeric,allspice, cinnamonand white pepper.

Moroccan Feast

CHICKEN WITH SAFFRON YOGHURT SAUCEPREP AND COOK TIME 1 HOUR 15 MINUTES SERVES 4

1 tablespoon extra virgin olive oil1 teaspoon Moroccan seasoning½ teaspoon ground cinnamon½ teaspoon ground white pepper½ teaspoon sea salt flakes4 x 300g chicken Marylands2 cups (500ml) chicken stock8 (160g) fresh dates, pitted, halved12 small (35g) green olivesHerbed couscous, to serve (see right)

SAFFRON YOGHURT SAUCE1 generous pinch saffron threads1 tablespoon boiling water1 cup (280g) Greek yoghurt1 clove garlic, crushed1 tablespoon lemon juice

1 Preheat the oven to 200°C/180°C fan.2 Combine the oil, Moroccan seasoning,cinnamon, pepper and salt in a bowl and stir to combine.3 Put the chicken pieces into a deepbaking dish that is large enough to holdthem in one layer. Rub the oil mixtureover the chicken. Pour the stock into thebase of the dish and add the dates andolives. Bake in the oven for 1 hour oruntil the chicken is cooked through.4 Make the saffron yoghurt sauce.5 Serve the chicken pieces on a bedof herbed couscous with the SaffronYoghurt Sauce and a selection of salad accompaniments.

SAFFRON YOGHURT SAUCEPlace the saffron in a medium heatproofbowl and add the boiling water. Standfor 5 minutes, then add the remaining ingredients. Stir to combine.

HERBED COUSCOUSSERVES 8 PREP AND COOKING TIME 15 MINUTES

2 cups (400g) instant couscous20g butter, chopped2 cups (500ml) boiling waterzest from 1 lemon2 tablespoon lemon juice2 tablespoons extra virgin olive oil¼ cup (20g) natural sliced or flaked

almonds, toasted¼ cup fresh flat-leaf parsley

1 Add couscous to a medium heatproofbowl, add butter. Pour over boiling waterand cover with plastic wrap. Stand for5 minutes or until all the water hasbeen absorbed.2 Fluff couscous with a fork to separatethe grains.3 Stir in zest, juice and oil. To serve,transfer to a serving dish and sprinkle with almonds and parsley.

TestKitchen NotesAfter separating thegrains of couscous witha fork, cover with plasticwrap and microwaveon 50% POWER for4 minutes, stirring twiceduring cooking. Byessentially steamingthe couscous, it givesa softer, fluffier texture.


LAMB SALAD WITH POMEGRANATE & WALNUTS

PREP AND COOK TIME 3 HOURS (+ STANDING TIME) SERVES 6

YOU WILL NEED A LARGE OVEN

BAG FOR THIS RECIPE.

1 tablespoon ground sumac

1 tablespoon finely chopped

preserved lemon rind (see notes)

2 cloves garlic, crushed

2 tablespoons finely chopped

fresh coriander

1 teaspoon sea salt

1.9kg butterflied leg of lamb


1 tablespoon pomegranate molasses


parsley leaves

½ cup loosely packed fresh mint leaves

½ cup (50g) walnuts, toasted

1 pomegranate, seeds removed

70g Greek fetta, crumbled

flatbread, warmed, to serve


2 Put the sumac, lemon, garlic, coriander

and salt into a small bowl and stir to

combine. Season with freshly ground

black pepper.

3 Rub the spice paste over lamb and then

place it in a large oven bag. Tie the bag

as per packet directions. Transfer to a

baking dish. Roast lamb for 2½ hours.

Set the lamb aside to rest in the oven

bag for 20 minutes.

4 Combine the olive oil and pomegranate

molasses in a small bowl and season

to taste.

5 Remove lamb from the oven bag and

transfer to a large serving plate. Using

two forks, roughly shred the meat, then

add the herbs, walnuts and pomegranate

seeds. Drizzle with the dressing and

sprinkle with the fetta.

6 Serve with warm flatbread.

Test Kitchen NotesPreserved lemons

are available

from gourmet

food stores and

delicatessens.

Moroccan Feast

“I love keeping a jar of harissaon hand in the fridge for an easyflavour boost. Rub over meats beforegrilling or swirl through yoghurt.”Fran Abdallaoui, Editor, AWW Food

ROASTED CAULIFLOWER SALAD WITH ALMONDS & ORANGES

PREP AND COOK TIME 1 HOUR SERVES 4-6


2 cloves garlic, crushed

1 teaspoon ground cumin

1 teaspoon sweet paprika

1 teaspoon ground turmeric

1 teaspoon harissa (see notes)

650g cauliflower

2 medium (340g) red onions,

sliced thinly

⅔ cup (100g) natural almonds (kernels)


parsley leaves

1 cup loosely packed fresh

coriander leaves

2 medium (480g) oranges, peeled,

sliced thinly


2 Line two oven trays with baking paper.

3 Put the oil, garlic, spices and harissa

into a large bowl and stir to combine.

Season with sea salt and freshly ground

black pepper.

4 Remove the thick stem from the

cauliflower and then finely slice the

florets. Add them to the spiced oil and

toss to coat. Transfer the cauliflower to

one of the oven trays.

5 Put the sliced onion into the bowl and

toss through any of the spiced oil that

remains. You may need to add a little

extra oil to coat the onion. Transfer the

onion to the second tray.

6 Roast the onion and cauliflower in the

oven for 30 minutes or until the

cauliflower is golden brown and the

onion is slightly charred. Remove and

set aside to cool.

7 While the vegetables are cooling, place

the almonds on a separate tray and roast

in the oven for 8−10 minutes or until

fragrant and browned lightly. Remove

and cool a little before chopping coarsely.

8 Put the roast vegetables, almonds,

herbs and orange slices into a bowl and

gently fold together. Season to taste.

Transfer to a serving plate.

Test Kitchen NotesHarissa is a paste

made from hot chilli

peppers and various

spices and herbs. It is

a mainstay of North

African cuisines.


EGGPLANT PARMIGIANAPREP + COOK TIME 6 HOURS 45 MINUTES SERVES 4

2/3 cup (160ml) extra virgin olive oil1 medium brown onion (150g),

chopped finely2 cloves garlic, crushed400g canned diced tomatoes1 cup (260g) bottled passata¼ teaspoon dried chilli flakes2 medium eggplants (600g),

sliced thickly¼ cup (35g) plain flour2/3 cup loosely packed fresh basil

leaves, plus extra, to serve400g bocconcini, torn2/3 cup (50g) finely grated parmesan½ teaspoon sweet paprika

1 Heat 1 tablespoon of the oil in a largefrying pan over medium heat; cookonion, stirring, for 5 minutes or untilit softens. Add garlic; cook, stirring,for 1 minute or until fragrant. Stir intomatoes, passata and chilli flakes.Transfer to a medium jug.2 Toss eggplant in flour to coat; dust offexcess. Heat remaining oil in same pan;cook eggplant, in batches, for 3 minuteseach side or until browned. Drain onpaper towel.3 Layer half the eggplant in a 4.5-litre(18-cup) slow cooker; season. Top withhalf the tomato mixture, basil andbocconcini. Repeat layering, finishingwith parmesan. Sprinkle with paprika.Cook, covered, on low, about 6 hours.4 Serve sprinkled with extra basil.

PARMAPerfectionTestKitchen NotesTo make this dishreally shine, make acrunchy topping byfrying coarse, freshbreadcrumbs in oliveoil with a small cloveof garlic until goldenbrown. Sprinkle over parmigiana justbefore serving.

Want hassle-free entertaining? We've made this classic meat-free parmaslow-cooker friendly. It will give you precious time to relax with your guests.

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Slow Cooker WHAT’SIN OURSLOW

COOKER?

“Pork and fennelsausages are your secretweapon for this speedysoup. They’re packedwith flavour, ensuringmaximum taste with minimum fuss.”Sarah Murphy, Food Editor, AWW Food

#THEWEEKLYEATS98

Light Lunchbox Soups

MEATBALL & RISONI SOUPPREP + COOK TIME 45 MINUTES SERVES 4

500g pork and fennel sausages½ cup (50g) fresh breadcrumbs2 cloves garlic, crushed⅓ cup (25g) finely grated parmesan¼ cup finely chopped flat-leaf parsley2 tablespoon extra virgin olive oil1 small onion, chopped finely1 bunch cavolo nero, leaves picked,

torn coarsely2 litres (8 cups) chicken stock1 cup (220g) risoni1 tablespoon chopped fresh dill

1 Preheat oven to 200°C/180°C fan-forced. Grease and line a large oven tray.2 Remove sausage meat from casings;discard casings. Place sausage meat,

breadcrumbs, garlic, parmesan and halfthe parsley in a large bowl; season. Usingclean hands, mix until sausage meat isbroken down and ingredients are wellcombined. Roll heaped tablespoons ofmixture to make 16 balls in total; spreadacross prepared tray. Bake meatballs for25 minutes or until cooked through andgolden brown.3 Meanwhile, heat olive oil in a largeheavy-based saucepan over mediumheat. Cook onion, stirring, for 3 minutesor until softened. Add cavolo nero; cook,stirring, for 1 minute. Add chicken stock;bring to the boil.4 Add risoni to pan; cook for 5 minutesor until just tender. Add the meatballs,remaining parsley and dill. Season to taste.

TestKitchen NotesSoup can be made upto 3 days in advanceand refrigerated inan airtight container.Or freeze it for up to1 month; thaw in thefridge, then reheat in a microwave.

To transport yoursoup, place in coolerbags. Refrigerate untilready to serve, thenreheat in microwave.Or, if you prefer,reheat soup at homeand transport in a thermos.

Satisfying light lunches are a breeze with these nutritious soups, perfect for home or taking to the office.

duperlunches!

Soup-er


CHEAT’S PEA & HAM SOUPPREP + COOK TIME 35 MINUTES SERVES 4

2 tablespoons extra virgin olive oil1 leek, white part only,

sliced thinly1 clove garlic, chopped finely1 large potato (200g), chopped1.5 litres (6 cups) chicken stock6 cups (720g) frozen peas⅔ cup mint leaves300g leg ham, sliced thinlysnow pea tendrils, to serve (optional)

1 Heat half the oil in a large heavy-basedsaucepan over low-medium heat; cookleek and garlic, stirring, for 3 minutes oruntil softened.2 Add potato, stock and 1 cup (250ml)water; bring to the boil. Reduce heatto low-medium; cook, covered, for 10minutes or until potato is tender. Add5 cups (600g) of the peas; cook for afurther 2 minutes or until peas are just tender. Remove pan from heat.

TestKitchen NotesIf using a blender orfood processor toblend soup rather thana stick blender, standfor 10 minutes to coolslightly beforeblending, otherwiseheat build-up cancause the lid to comeoff while blending.

Soup can be made tothe end of step 3 up to3 days in advance andrefrigerated in anairtight container.

Or freeze it for up to3 months; thaw in thefridge, then reheat in amicrowave. Continue with step 4.

3 Add mint to soup; blend with a stickblender until smooth. Add remainingpeas; stir over low-medium heat untilhot. Season to taste. Reduce heat tolow; cover to keep warm.4 Meanwhile, heat remaining oil in afrying pan over medium heat; cook ham,stirring, for 2 minutes or until goldenbrown and crisp. Top soup with ham;season to taste. Serve soup topped with snow pea tendrils.

#THEWEEKLYEATS100

ROASTED TOMATO SOUPWITH BROCCOLI PESTOPREP + COOK TIME 1 HOUR SERVES 4

1kg vine-ripened tomatoes, quartered1 onion, chopped coarsely3 cloves garlic, unpeeled3 sprigs thyme½ teaspoon sea salt flakes¼ cup (60ml) extra virgin olive oil3 cups (750ml) vegetable or chicken

stock1 tablespoon pine nuts, toasted

(optional)baby basil leaves, to serve (optional)

BROCCOLI PESTO100g broccoli, chopped coarsely1 clove garlic, crushed1½ tablespoons pine nuts, toasted1½ tablespoons finely grated parmesan1½ tablespoons coarsely chopped basil ¼ cup (60ml) extra virgin olive oil

1 Preheat oven to 220°C/200°Cfan-forced.2 Place tomato, onion, garlic and thymein a roasting pan; sprinkle with salt andseason with pepper. Drizzle with oil;toss to coat tomato. Roast for 30 minutesor until tomato is very soft and coloured around the edges.3 Meanwhile, make broccoli pesto.4 Transfer roasted tomato mixture to amedium saucepan. Squeeze garlic out ofskins; add to tomato mixture. Removeand discard thyme stalks. Add stock topan and bring to the boil; remove fromheat and stand for 10 minutes to cool

slightly. Blend or process mixture untilsmooth. Return soup to pan; stir over lowheat until hot. Season.5 Scatter pine nuts and basil over soup.Serve topped with spoonfuls of pesto.

BROCCOLI PESTOAdd broccoli to a small saucepan ofboiling water. Return to the boil; simmerfor 2 minutes. Drain, then refresh incold water; drain well. Process broccoli,garlic, pine nuts, parmesan and basiluntil finely chopped. With motoroperating, gradually pour in oil; process until combined. Season to taste.

TestKitchen NotesSoup and pesto canbe made to the endof step 4 up to 3days in advance andrefrigerated, separately,in airtight containers.Or freeze both for upto 3 months; thaw inthe fridge, then reheatsoup in a microwave.

To transport, divideamong portion-sizedairtight containers orcooler bags and packpesto separately.Refrigerate until readyto serve. Reheat in amicrowave; top withpesto before serving.

To make this nut-free,omit pine nuts anduse sunflower seeds inpesto and for serving.



CHICKPEA & COUSCOUS VEGIE SOUPPREP + COOK TIME 40 MINUTES SERVES 4

1 tablespoon extra virgin olive oil1 red onion, chopped finely2 cloves garlic, crushed2 teaspoons ground cumin2 teaspoons ground coriander1 medium potato, diced1 large carrot, diced2 x 400g cans diced tomatoes

400g can chickpeas, drained, rinsed1 litre (4 cups) vegetable stock1 large zucchini, diced⅓ cup (65g) couscous2 tablespoons finely chopped coriandercoriander leaves, to serve (optional)

1 Heat oil in a large heavy-basedsaucepan over medium heat; cook onion,stirring, for 3 minutes or until softened. Stir in garlic and spices; cook for afurther 1 minute or until fragrant.

2 Add potato and carrot; cook, stirring,for 2 minutes or until well coated inspice mixture. Add tomatoes, chickpeasand stock; bring to the boil. Reduce heatto low; cook, covered, for 10 minutes oruntil vegetables are just tender, adding zucchini during last 5 minutes ofcooking. Remove from heat.3 Stir in couscous and choppedcoriander; stand, covered, for 10 minutesor until couscous is tender. Season to taste.4 Serve soup topped with coriander leaves.

TestKitchen NotesServe soup withbuttered toastedTurkish bread.

Soup will thickenon standing, so adda little more stock orboiling water beforereheating to achievedesired consistency.

Soup can be made tothe end of step 3 upto 2 days in advanceand refrigerated inan airtight container.

Or freeze for up to3 months; thaw inthe fridge, then reheat in a microwave.

#THEWEEKLYEATS102

CREAMY BROCCOLI SOUPWITH QUINOA CRUNCHPREP + COOK TIME 35 MINUTES SERVES 4

1 tablespoon extra virgin olive oil1 leek, white part only, sliced thinly2 trimmed sticks celery, chopped finely2 cloves garlic, crushed1 large head broccoli, cut into florets2 zucchini, chopped coarsely1 large potato, chopped coarsely3 cups (750ml) vegetable stock

QUINOA CRUNCH½ cup (100g) white quinoa, rinsed well2 tablespoons extra virgin olive oil

2 tablespoons sunflower seeds2 tablespoons coarsely chopped roasted

almonds or pepitas1 teaspoon chilli flakes (optional)2 cloves garlic, crushed2 tablespoons finely chopped

flat-leaf parsley

1 Heat oil in a large heavy-basedsaucepan over medium-high heat.Cook leek and celery, stirring, for3 minutes or until softened. Add garlic;cook for 1 minute or until fragrant.2 Add broccoli, zucchini, potato, stockand 2 cups (500ml) water; bring to the boil. Reduce heat to low-medium;simmer for 10 minutes or until

vegetables are tender. Remove soupfrom heat; cool slightly.3 Meanwhile, make quinoa crunch.4 Blend or process soup until smooth.Season to taste.5 Serve topped with quinoa crunch.

QUINOA CRUNCHCook rinsed quinoa following packetdirections; drain. Heat oil in a mediumfrying pan over medium heat; addquinoa, sunflower seeds, almonds andchilli flakes. Cook, stirring, for 10minutes or until quinoa becomes golden.Add garlic and parsley; cook, stirring,for 1 minute or until fragrant. Transferto a plate to cool; it will crisp as it cools.

TestKitchen NotesServe with chargrilledor toasted sourdoughdrizzled with extravirgin olive oil.

Soup can be made tothe end of step 4 up to2 days in advance andrefrigerated in anairtight container.

To transport, dividesoup among airtightcontainers and packquinoa crunchseparately. Refrigerateuntil ready to serve.Reheat in a microwave;top with quinoa just before serving.



Bursting with healthy and delicious nuts and seeds, this nutritious loaf is a breeze to make and bliss to eat.

Wellbread

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Healthy Bread

“This loaf ticks all the boxes. It's effortlessly simple to make and absolutely delicious to eat. Topped with avocado and a squeeze of lemon, it's my breakfast go-to.”Sarah Murphy, Food Editor, AWW Food

SEEDAHOLIC BREAD

PREP + COOK TIME 2 HOURS 30 MINUTES (+ STANDING & COOLING) MAKES 10 SLICES

1½ cups (135g) rolled oats

1½ cups (120g) quinoa flakes

1 cup (150g) sunflower seeds

1 cup (200g) pepitas (pumpkin

seed kernels)

⅔ cup (130g) linseeds (flax seeds)

½ cup (70g) white chia seeds

½ cup (80g) chopped almond kernels

½ cup (70g) chopped hazelnuts

½ cup (40g) psyllium husks (see notes)

2 teaspoons sea salt flakes

3½ cups (875ml) warm water

2 tablespoons raw honey

⅔ cup (140g) coconut oil, melted

1 Grease a 1.5−litre (6−cup), 14cm x

24cm loaf pan; line the base and two

long sides with baking paper, extending

the paper 5cm over the edge.

2 Place dry ingredients in a large bowl.

Place the water, honey and coconut oil in

a large jug; stir until dissolved. Pour over

dry ingredients; stir to combine. (The

mixture will be firm; if it is too stiff, add

extra tablespoons of water, one at a time.)

3 Spoon mixture into pan; shape with

your hands into a loaf shape (the mixture

will mound slightly beyond the pan rim).

Cover surface with plastic wrap; stand at

room temperature for 2 hours to allow

ingredients to absorb the liquid and set

the bread into shape.

4 Preheat oven 200°C (180°C fan).

5 Bake bread for 30 minutes. Invert

bread onto a wire rack on an oven

tray; peel away lining paper. Return to

oven on tray; bake for a further 1 hour

20 minutes until a skewer inserted into

the centre comes out clean (cover loosely

with foil if bread starts to overbrown

during baking). Stand for 3 hours or

until completely cool, before slicing.

1Grease a 1.5-litre (6-cup), 14cm x 24cmloaf pan. Line the two long sides and the

base with baking paper, extending the bakingpaper over the sides to make your loaf easy toremove from the pan.

2Gather all the dry ingredients in a largebowl. Place all the wet ingredients in

a large jug and stir until dissolved. Pour overdry ingredients, then stir to combine. Themixture should be firm, but, if it is too stiff,add extra water, one tablespoon at a time.

3Transfer the mixture into your loaf pan,then mould it with your hands into a neat

loaf shape. Cover the surface with plastic wrapand let the mixture stand at room temperaturefor around 2 hours. This allows all theingredients to absorb the liquid and set the bread into shape.

4 Bake for 30 minutes. Invert loaf onto awire rack on an oven tray and peel away

the baking paper. Return to oven on tray; bakefor a further 1 hour 20 minutes until a skewerin the centre comes out clean - if you find theloaf is overbrowning, place foil loosely overthe top. Stand for 3 hours until completely cool before you slice the bread.

TESTKITCHEN

COOKINGSCHOOL

STEP-BY-STEPTestKitchen NotesFor even baking,position the shelf inthe oven so the topof the loaf sits in themiddle of the oven.

You can keep yourloaf refrigerated inan airtight containerfor up to 1 week,or frozen for up to 1 month.

Psyllium husks,available from healthfood stores andselected supermarkets, have great bindingqualities, as do chia seeds.

Like nuts, seeds arepacked with healthyunsaturated oils, butthese fats turn rancidover time, resultingin a bitter taste. Toretard spoiling, buyfrom stores with ahigh turnover andstore in airtightcontainers in thefridge or freezer.Ground seeds and nutsdegrade faster, sincegrinding exposes the oils.


Healthy Bread

Nobody knows food like The Australian Women’s Weekly team. Be inspired; give your everyday meals a delicious twist with

Everyday Family Meal Makeovers and hone your skills with the Baking Basics cookbook. From savoury crowd pleasers to classic

sweet treats, there will be a recipe for everyone!

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These old-school favourites have stood the test of time– and for good reason. Switch on the oven and whip up

a batch of delectable memories.

Cake stallclassics

TestKitchen NotesCut pieces from theslice as you need it.This way, the cutsurface is reduced,so the slice will keepfresher for longer.

ICEDVOVO SLICEOVERLEAF

Retro Baking

MELTING MOMENTSPREP + COOK TIME 40 MINUTES (+ COOLING) MAKES 24

250g butter, softened1 teaspoon vanilla extract½ cup (80g) pure icing sugar, sifted1½ cups (225g) plain flour½ cup (75g) cornflour2 teaspoons icing sugar, extra

BUTTER CREAM90g butter, softened¾ cup (120g) icing sugar1 teaspoon finely grated lemon rind1 teaspoon lemon juice

1 Preheat oven to 160°C/140°C fan. Grease two oven trays; line withbaking paper.2 Beat butter, vanilla and sifted icingsugar in a small bowl with an electricmixer until light and fluffy. Transfermixture to a large bowl; stir in siftedflour and cornflour, in two batches.3 With floured hands, roll 2 roundedteaspoons of mixture into balls (youshould have 48 balls); place 2.5cmapart on trays. Flatten each slightlywith a floured fork into 4cm rounds.4 Bake biscuits for 15 minutes untila biscuit can be pushed gently withoutbreaking. Leave biscuits on trays for5 minutes before transferring to wire racks to cool.5 Make butter cream.6 Sandwich biscuits with buttercream. Just before serving, dust with extra sifted icing sugar.

BUTTER CREAMBeat butter, sifted icing sugar andlemon rind in a small bowl with anelectric mixer until pale and fluffy. Beat in juice until combined.

ICED VOVO SLICEPREP AND COOK TIME 1 HOUR (+ COOLING) SERVES 16

¾ cup (165g) brown sugar¾ cup (120g) coarse semolina¾ cup (110g) self-raising flour¼ teaspoon baking powder150g butter, melted¼ cup (80g) raspberry jam¼ cup (20g) moist coconut flakes

PINK MARSHMALLOW1 cup (220g) caster sugar1 cup (250ml) water1½ tablespoons powdered gelatine½ teaspoon vanilla extractFew drops rose pink food colouring

1 Preheat the oven to 170°C/150°C fan.Grease a 20cm x 30cm slice pan. Linethe base and long side with bakingpaper, allowing the paper to come 3cmabove the top of the pan.2 Combine sugar, semolina, flour and

baking powder in a large bowl. Stir inmelted butter; mix until well combined.Press mixture firmly over base ofprepared pan. Bake on lower shelf for 25 minutes until browned. Coolcompletely.3 Meanwhile, make Pink Marshmallow.4 Lift the base from the pan and placeonto a board; spread with jam.5 Spread marshmallow over jam, thensprinkle with coconut. Stand slice for 1 hour or until set before cutting.

PINK MARSHMALLOWCombine the sugar and water in amedium saucepan; sprinkle over gelatine.Stir over low heat until sugar is dissolved.Bring mixture to the boil; boil, uncovered,over medium-high heat for 7 minutes.Remove the saucepan from the heat andtransfer mixture to the bowl of an electricmixer. Add vanilla and food colouringto gelatine mixture; beat on highspeed until thick and fluffy. Cool to room temperature.

TestKitchen NotesLove melting momentsbut want an instantgluten-free option?We love Kez's KitchenRaspberry Moments,but, be careful, youcan't stop at one!

Sandwiched biscuitswill keep, refrigerated,in an airtight container for up to 3 days.Unfilled, the plainbiscuits will keep inan airtight containerat room temperature for up to 1 week.


"Simmer the custard for a fewminutes after it has boiled toensure it thickens and to eliminate any floury taste. Stir the wholetime, or it will stick and catch on the base of the pan."

Fran Abdallaoui, Editor, AWW Food

PASSIONFRUITVANILLA SLICEPREP AND COOK TIME 1 HOUR(+ REFRIGERATION TIME) MAKES 16

2 sheets butter puff pastry½ cup (110g) caster sugar½ cup (75g) cornflour¼ cup (30g) custard powder2½ cups (625ml) milk30g butter1 egg yolk1 teaspoon vanilla extract½ cup (125ml) thickened cream

PASSIONFRUIT ICING1½ cups (240g) pure icing sugar, sifted1 teaspoon soft butter¼ cup (60ml) fresh passionfruit pulp

1 Preheat the oven to 240°C/220°C fan.2 Place each pastry sheet on separategreased oven trays. Prick all over witha fork and place another baking tray directlyon top of each pastry sheet. Bake for 15minutes. Remove top tray and bake for afurther 5 minutes or until browned. Cool.

3 Meanwhile, combine the sugar,cornflour and custard powder in amedium saucepan; gradually add milk,stirring until smooth. Add butter; stirover heat until mixture boils andthickens, then simmer, stirring, for about2 minutes or until custard is thick andsmooth. Remove from heat; stir in eggyolk and vanilla. Transfer to a mediumbowl. Cover surface of custard withplastic wrap; cool to room temperature.4 Make passionfruit icing.5 Whip cream until firm peaks form.Beat custard to soften slightly, then foldcream into custard. Spread custardmixture over one pastry square; top withthe second pastry square. Spread with Passionfruit Icing. Refrigerate for 1-2 hours or until firm.

PASSIONFRUIT ICINGPlace sifted icing sugar, butter and pulpin a small heatproof bowl over a smallsaucepan of simmering water; stir until icing is spreadable.

Retro Baking


TestKitchen NotesWhen baking, usetrays without sides toallow heat to circulateand ensure evenbrowning. Or use anupturned flat cake pan or baking dish.

To bake evenly, swaptrays around halfwaythrough baking. Mostovens have hot spots,so turn trays, too.

Store biscuits in anairtight container atroom temperaturefor up to 1 week.

CARAMEL GINGER CRUNCHIESPREP + COOK TIME 1 HOUR MAKES 45

2 cups (300g) plain flour½ teaspoon bicarbonate of soda

(baking soda)1 teaspoon ground cinnamon2 teaspoons ground ginger1 cup (220g) caster sugar125g cold butter, chopped1 egg1 teaspoon golden syrup or treacle2 tablespoons finely chopped

glacé ginger45 wrapped hard caramels

1 Preheat oven to 180°C/160°C fan.Grease large oven trays; line withbaking paper.2 Process sifted dry ingredients withbutter until mixture is crumbly. Add egg,golden syrup and glacé ginger; processuntil ingredients come together. Kneaddough on a floured surface until smooth.3 Roll well rounded teaspoons of mixtureinto balls; place 3cm apart on trays.4 Bake biscuits for 12 minutes. Place acaramel on top of each hot biscuit; bakefor a further 5 minutes or until caramelbegins to melt. Cool biscuits on trays.

PRIZE-WINNINGPUMPKIN SCONESPREP + COOK TIME 30 MINUTES MAKES 8

60g butter, softened¼ cup (55g) caster sugar1 egg yolk1 cup (250g) cooked, cold

mashed pumpkin2½ cups (355g) self-raising flour½ teaspoon salt¼ teaspoon bicarbonate of soda Milk for brushing2 teaspoons icing sugarButter, golden syrup, for serving

1 Preheat oven to 220°C/200° fan. Grease a baking tray; line with baking paper.

2 Beat butter, sugar and egg yolk in asmall bowl with an electric mixer untilcombined. Transfer to a large bowl.Stir in mashed pumpkin. Sift overself-raising flour, salt and bicarbonateof soda. Using a flat-bladed knife, cutthe flour mixture through the buttermixture to make a soft dough.3 Place on a floured surface and kneadlightly. Roll or pat dough out toapproximately 2cm thick. Cut sconesout using a 6cm floured cutter. Placeon tray; brush tops with a little milk.4 Bake for 14 minutes or until goldenand hollow sounding when tapped.Transfer, top-side up, to a wire rackto cool. Sprinkle with icing sugar.5 Serve with butter and golden syrup, if desired.

TestKitchen NotesCake is best eaten onthe day it's made. In theunlikely event that someis left over, store it inan airtight containerin the refrigerator.

LAMINGTON SPONGEPREP AND COOK TIME 40 MINUTES SERVES 8-10

⅓ cup (50g) cornflour⅓ cup (50g) plain flour⅓ cup (50g) self-raising flour15g butter, melted1 tablespoon boiling water6 eggs, at room temperature1 cup (220g) caster sugar1 cup (250ml) thickened cream½ cup (160g) raspberry jam1 cup (80g) desiccated coconut

CHOCOLATE ICING40g dark chocolate, chopped finely½ cup (125ml) water1 cup (160g) pure icing sugar, sifted½ cup (50g) cocoa, sifted2 tablespoons milk

1 Preheat oven to 180°C/160°C fan.Grease and line two x 22cm round cakepans; line bases with baking paper.2 Sift cornflour, plain and self-raisingflours together three times. Combinethe melted butter and boiling waterin a small cup.3 Beat the eggs and sugar in a largebowl with an electric mixer on highspeed for 8 minutes or until thick andcreamy. Using a large balloon whisk,gradually fold half the sifted flours, thenthe butter mixture into the egg mixture, then the remaining flour mixture.4 Divide sponge mixture evenlybetween prepared pans. Bake for about20 minutes or until golden brown andsponge starts to pull away from thesides of the pan.5 Turn immediately onto baking paper-covered wire racks to cool completely.

6 Beat the cream in a small bowl withan electric mixer until firm peaks form.7 Spread one sponge with jam, thencream to within 1cm of edge of sponge.Top with remaining sponge; place on a wire rack.8 Make Chocolate Icing.9 Spread Chocolate Icing all over theside and top of the sponge. Press thetop and side with coconut to coatcompletely; refrigerate until set before cutting.

CHOCOLATE ICINGWhisk the chocolate and the water ina medium bowl over a saucepan ofsimmering water until melted andsmooth. Remove from heat; graduallywhisk in icing sugar and cocoa untilsmooth. Whisk in milk. Stand until thick and spreadable.

Retro Baking


KiDS'CLUb

Turn your kids into keen kitchen helpers withthese oh-so-simple step-by-step recipes.

SPAGHETTI BOLOGNESEPREP + COOK TIME 1 HOUR 20 MINUTES SERVES 4

1 tablespoon extra virgin olive oil1 large brown onion (200g), peeled

and chopped finely2 cloves garlic, crushed600g minced beef1 large carrot (180g), peeled and

grated coarsely2 tablespoons tomato paste1½ cups (375ml) beef stock800g canned crushed tomatoes2 teaspoons mixed dried herbs375g spaghettiParmesan and fresh basil, to serve

1 Heat the oil in a large saucepan onmedium heat. Saute the onion and garlic until the onion is soft.2 Add beef; stir until beef is brown,breaking up lumps with the back of thespoon. Add carrot and tomato paste; stirfor 5 minutes. Add stock, tomatoes andthe herbs; turn up the heat and bring toboil. Reduce heat to low and simmer,covered, for 30 minutes; stirring themixture occasionally. Simmer uncoveredfor another 30 minutes until slightly thick.3 Meanwhile, about 10 minutes before thebolognese sauce will be ready, bring alarge saucepan of water to the boil. Addthe spaghetti and cook following packetinstructions. Drain and set aside.4 Use tongs to divide spaghetti amongfour serving bowls. Spoon the bolognesesauce over the spaghetti. Serve topped with shaved parmesan and basil.

1Saute the onion until soft, then add themince. Cooking the onion before adding

the mince gives the onion a chance tocaramelise in the pan and gives yourbolognese a lovely rich flavour. Once youadd your mince, ensure the heat stays highand constant, as you don’t want it to stew.

2Add the canned crushed tomatoes, beefstock and mixed dried herbs into the onion

and mince mixture. Mixed dried herbs willtypically be a combination of dried thyme,rosemary, marjoram, basil and oregano.Bring to boil and reduce heat to low and simmer, covered, for 30 minutes.

3Cook your spaghetti in a large saucepanof boiling salted water. When adding the

spaghetti to saucepan of boiling water, fanit out with your hand to try and keep strandsof spaghetti separate so they won’t sticktogether. Stir spaghetti with long-handledtongs a few times while it’s cooking, again to keep the pasta from sticking.

4Once your pasta is cooked according tothe packet instructions, carefully pour

the spaghetti into a colander over the sink anddrain off the water. Don’t rinse the pasta, asthis washes away the starch on the outside,which is what helps your lovely sauce cling tothe spaghetti. Divide into serving bowls and spoon the bolognese sauce over the top.

TESTKITCHEN

COOKINGSCHOOL

STEP-BY-STEP

TestKitchen NotesWhen adding thespaghetti to saucepanof boiling water, fan itout to stop the strandssticking together. Stirwith a pair of long-handled tongs a fewtimes while cooking– this will also help to stop it sticking. P

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Kids' Cooking

STRAWBERRY JELLY CAKESPREP + COOK TIME 1 HOUR(+ REFRIGERATION) MAKES 15

6 eggs, at room temperature2/3 cup (150g) caster sugar1/3 cup (50g) cornflour½ cup (75g) plain flour1/3 cup (50g) self-raising flour85g packet strawberry jelly crystals2 cups (160g) desiccated coconut300ml thickened cream,

whipped into soft peaks

1 Preheat the oven to 180°C (160C fan).Spray a 20cm x 30cm rectangular panwith cooking oil; use baking paper to linethe base and long sides, leaving 5cm ofpaper hanging over the sides of the pan.2 Break eggs, one at a time into a largebowl. Beat with an electric mixer on highspeed for about 10 minutes until thick andcreamy. Add sugar in small amounts; beatuntil each lot of sugar has dissolvedbefore you add the next.3 Place a sheet of baking paper on thebench; sift the flours onto the paper.Carefully tip them back into the sieveor sifter; sift it again. Do this one moretime. Gently fold flours into egg mixture.4 Put the cake mixture into the pan; usea spatula to spread the mixture evenlyover the base. Put the pan in the oven

and bake for about 35 minutes. Take thepan out of the oven. Immediately turnthe cake from the pan onto a wire rackcovered with baking paper. Leave to cool.5 Meanwhile, follow the instructions onthe packet to make the jelly; pour it intoa shallow container. Place in the fridgefor about 20 minutes until set to theconsistency of unbeaten egg white.6 Use a sharp knife to cut any unevenbits off the sides of the cake; cut the cakeinto 15 squares. Put the coconut into amedium bowl. Use tongs to dip the cakesquares into the jelly; let any excess jellydrain off the cake. Add the squares tothe bowl of coconut, a few at a time, anduse your clean hands to toss them in thecoconut. Place jelly cakes on a plate;place in fridge for 30 minutes. Take jellycakes out of the fridge; cut them in halfthrough the middle. Make “sandwiches”by spreading whipped cream between the two halves of each cake.

#THEWEEKLYEATS122

Kids' Cooking

TestKitchen NotesThe jelly cakes arebest eaten on the day you make them.

The un-iced andunfilled sponge cakecan be frozen for up toone month. Put it in anairtight container orwrap it in a few layersof plastic wrap beforeplacing in the freezer.

We used strawberryjelly crystals, whichgive a pretty pinkcolour to the finishedcakes, but you canuse any colouredor flavoured jellyyou like. Orange orlime could also provea hit with young ones. 1For a perfect sponge cake base for your

jelly cakes, sift the flours together threetimes onto baking paper - the paper lets you easily lift the flours back into the sieve.

2Cut the cooked and cooled sponge intosquares and then dip in the jelly mixture

using tongs. The jelly needs to have thickened - but not set - so it sticks to the cake.

3Once all the cakes are coated in the jellyand coconut mixture, split in half and

dollop a little whipped cream onto one half.You could also grate some white chocolateinto the cream or even spread a layer ofNutella on the cake before the cream.

4Gently arrange the top halves of the jellycakes on top of the cream mixture. Don’t

be tempted to overfill the cakes with cream,as it will ooze out the sides - and that could get messy when there are lots of little fingers on the loose!

TESTKITCHEN

COOKINGSCHOOL

STEP-BY-STEP


Sweet spotIn an exclusive extract from our CADBURYChildren’s Birthday Cake Book, we unveil

some real showstoppers.

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RAINBOW LAYER CAKE

EQUIPMENT

2 x 20cm round cake pans

CAKE

4 x 440g packets vanilla cake mix

Violet, celestial blue, mint green,

lemon yellow, orange and red

food colourings (see above right)

CREAM CHEESE ICING

1.5kg softened PHILADELPHIA

Cream Cheese

300g softened butter

2kg icing sugar, sifted

DECORATIONS

20 sugar−free fruit drops

White chocolate−covered finger biscuits

Assorted lollies (see notes)


Grease cake pans; line bases and sides

with baking paper.

2 Make cake mix according to packet

directions. Measure 1⅓ cups mixture for

each cake layer into eight separate bowls.

Tint each cake mixture portion (see above

right for cake colour ratio).

3 Working with two coloured cake layers

at a time, spread mixture into pans. Bake

for 15 minutes or until a skewer inserted

into the centre comes out clean. Stand

cakes in pans for 5 minutes before turning,

top−side up, onto a wire rack to cool.

Wash pans in cool water; dry, grease and

re−line with baking paper. Repeat with

remaining coloured cake mixtures, baking

in batches, until you have eight cake

layers in total.

4 Meanwhile, make cream cheese icing.

5 Secure violet cake layer to a cake board

with a little icing. Fill piping bag with

cream cheese icing. Pipe a spiral layer

of icing onto cake. Top with blue cake

layer and pipe more icing on top.

Continue layering cakes and icing.

Chill until decorating.

6 To make candle flames, place a sheet of

baking paper on a microwave−safe plate.

Top with three fruit drops of the same

colour. Microwave on HIGH (100%) in

10−second bursts, until mixture starts

to bubble (see notes). Working quickly,

transfer baking paper with melted lollies

to a flat surface; use a palette knife or

bread knife to spread mixture thinly

across paper. Allow to cool completely,

then break into shards.

7 Just before serving, using the picture as

a guide, place the correct amount of finger

biscuits on cake for the birthday boy or

girl's age for candles. Secure lolly shards to

tops of biscuits with icing to make flames.

Decorate top of cake with lollies, as shown.

CREAM CHEESE ICING

In two batches, beat cheese and butter in a

bowl of a stand mixer until pale. Gradually

add sugar, beating until light and fluffy.

We used the following ratios of gel

food colouring for our rainbow colours

in the eight cake layers:

Violet: ¼ teaspoon violet

Blue: ½ teaspoon celestial blue

Aqua: ⅛ teaspoon mint green,

¼ teaspoon celestial blue

Green: ½ teaspoon mint green

Orange: ½ teaspoon orange

Yellow: 1½ teaspoons lemon yellow

Bright red: ¼ teaspoon red,

¼ teaspoon orange

Deep red: 1 teaspoon red,

1 drop violet

Test Kitchen NotesWhen microwaving fruit

drops, mixture will start to

caramelise and burn very

quickly; shorter bursts in the

microwave are recommended.

We used THE NATURAL

CONFECTIONERY CO. Party

Mix and Fruity Chews, and

PASCALL Party Pack mix to

decorate the top of the cake.


TestKitchen NotesUse any of yourfavourite CADBURY,OREO and PASCALLproducts to decorate your cake.

#THEWEEKLYEATS

Sneakpeek

WHITE CHOCOLATE GANACHE

360g CADBURY Baking white chocolate

block, chopped finely

½ cup (125ml) pouring cream

1 Place chocolate in a heatproof bowl.

2 Bring cream to the boil in a small

saucepan; remove from heat.

3 Add cream to chocolate; stir until

smooth. Cool to room temperature.

BUTTERCREAM

125g unsalted butter, softened

1½ cups (240g) icing sugar

2 tablespoons milk

1 Beat butter in a small bowl with an

electric mixer until as white as possible.

Gradually beat in half the sifted icing

sugar, milk, then remaining icing sugar.

CADBURY CHOCOLATE DRIP CAKE

CAKE

1 quantity white chocolate ganache

1 quantity buttercream

2 x 460g packets double unfilled

sponge cake rounds

DECORATIONS

225g CADBURY Baking dark

chocolate Melts

OREO cookies, original

CADBURY Baking white chocolate block

CADBURY FLAKE bar

CADBURY CRUNCHIE bar

CADBURY CRUNCHIE Rocks

PASCALL Choc Mallow Bites

1 Make white chocolate ganache.

2 Make buttercream.

3 Place one cake on a cake board; spread

with a little ganache to create a thin

layer. Top with another cake and layer of

ganache. Finish with one more cake layer.

(Discard or keep the remaining cake

round for another use.) Spread top and

side of cake with buttercream.

4 Place chocolate Melts in a microwave−

safe bowl; microwave on HIGH (100%)

in 30−second bursts, stirring, until

smooth. Cool slightly.

5 Spoon cooled chocolate over top of

cake, allowing chocolate to run down

the side, as shown. Allow to set.

6 Using the picture as a guide,

decorate the top of cake with OREO

cookies, CADBURY chocolates and

PASCALL Choc Mallow Bites.

Test Kitchen NotesYou can also make the

ganache by placing

the chocolate and

cream in a heatproof

bowl over a saucepan

of simmering water.

Don’t let the water

touch the bottom

of the bowl. Stir

occasionally

until smooth.

BIRTHDAY BLISS

NOW ON SALE, $14.99

Collaborating with The Australian

Women’s Weekly, CADBURY has

reimagined the classic 1980s

Children’s Birthday Cake Book,

bringing back all your favourites,

plus new exciting cake creations.

Whether your little one is an aspiring

astronaut, pirate or ballerina, loves

elephants, frogs or unicorns, there’s

the perfect cake for them within

these pages to amaze and delight.

On sale now in selected newsagents.


Book Extract

Strawberry FIELDS

Take it as red – luscious fresh strawberries become the mouthwatering centrepiece of a classic high tea.

Cake Of The Month

STRAWBERRIES &CREAM SHORTCAKEPREP + COOK TIME 1 HOUR 30 MINUTES(+ REFRIGERATION & COOLING) SERVES 8

250g butter, softened1 cup (160g) pure icing sugar, sifted1 egg3¼ cups (485g) plain flour500g strawberries, sliced crossways

PASTRY CREAM1/3 cup (75g) caster sugar2 tablespoons plain flour2 tablespoons cornflour1 teaspoon vanilla bean paste1 cup (250ml) milk4 egg yolks300ml thickened cream

STRAWBERRY COMPOTE2 tablespoons caster sugar1 tablespoon lemon juice2 tablespoons water250g strawberries, sliced crossways

1 Beat butter and sugar in a small bowlwith an electric mixer until light andfluffy. Beat in egg. Transfer to a largebowl; stir in flour to form a soft dough.Knead dough on a lightly floured surfaceuntil smooth. Divide dough into fourportions; enclose each portion in plasticwrap. Refrigerate for 30 minutes.2 Line four oven trays with baking paper.Roll each portion of dough on a lightlyfloured surface to about 3mm thick.Cut each portion into a 22cm round.Place rounds on trays; prick all overwith a fork. Refrigerate for 15 minutes.3 Meanwhile, preheat oven to180°C/160°C fan.4 Bake rounds for 10 minutes until lightlybrowned. Cool on trays for 5 minutesbefore transferring to wire racks to cool.5 Meanwhile, make pastry cream andstrawberry compote.6 Place one round on a cake stand or plate;top with a quarter of the pastry cream anda third of the sliced strawberries. Repeatlayering two more times. Finish with thefourth round and last quarter of cream.Spoon compote on top, drizzled with syrup.7 Serve shortcake dusted with a little moresifted icing sugar, if you like.

TestKitchen NotesShortbread bases canbe made 3 days ahead;store in an airtightcontainer, or freeze forup to 3 months. Cakeis best assembled onthe day of serving;keep refrigerated.

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PASTRY CREAMCombine sugar, flours, vanilla and ¼ cupof the milk in a medium bowl. Heatremaining milk in a small saucepan untilalmost boiling. Gradually stir hot milk into flour mixture. Return mixture to pan;cook, stirring, over medium heat untilmixture boils and thickens. Remove fromheat; quickly stir in egg yolks. Transfer toa medium bowl; cover surface with plasticwrap. Refrigerate for 2 hours or until cold.Beat cream in a small bowl with an electricmixer until soft peaks form. Fold cream into cold custard, in two batches.

STRAWBERRY COMPOTEStir sugar, juice and the water in a smallsaucepan over low heat until sugardissolves. Bring to the boil; simmer for5 minutes or until thickened slightly.Add strawberries; remove from heat. Cool.


PIE MAKER: A QUICK USER'S GUIDE

CAPACITYBefore you start, determine thecapacity of the holes of your piemaker. Below are the capacities forthe three most common machines.All the following recipes use the first.

4-hole (⅓-cup/80ml) Each holewill hold around ¼ cup of filling.4-hole (¾-cup/180ml) Each holewill hold around ⅔ cup of filling.Family-sized single pie Holds around 2⅓ cups of filling.

Leave a 2mm gap between the top ofthe filling and the rim of the pastry orthe pie top to give the filling room toexpand, unless specified in a recipe.

PASTRY OPTIONSThe best combination for most piesis a shortcrust base for crispnessand a puff or shortcrust pastry top.

PASTRY CUTTERYour pie maker comes with aconvenient pastry cutter, so formingthose perfect round shapes is a breeze.

NON-STICK SURFACEThe pie maker has a non-stickcoating, so look after it by using non-stick cooking utensils.

CLEANINGWhen making multiple batchesof pies, wipe the pie holes cleanwith damp paper towel between each batch.

And look after that non-sticksurface by avoiding abrasive agents to clean it.

The humble pie maker has become a kitchensensation. In our new book, The Pie Maker, we show

how to take this smart operator to the next level.

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EASY COOKIES & CREAM PIESPREP + COOK TIME 10 MINUTES MAKES 4

8 Oreo biscuits (80g)1 sheet frozen shortcrust pastry, thawed1 sheet frozen puff pastry, thawed12 white marshmallows (70g)2 tablespoons thick (double) cream2 tablespoons chocolate sauce

1 Place Oreos in a zip-top bag; using arolling pin, crush until fine crumbs form.2 Lightly grease and preheat a 4-hole(⅓-cup/80ml) pie maker.3 Using pastry cutter provided, cut fourlarge rounds (11cm) from shortcrustpastry and four small rounds (9.5cm)from puff pastry. Line prepared holeswith shortcrust pastry rounds, pressing into base and side.

4 Divide Oreo crumbs and marshmallowsamong pie cases. Top with puff pastryrounds; press edges firmly to seal. Closelid; cook for 5 minutes or until golden.Remove pies; transfer to a wire rack.5 Serve pies straight away, topped with cream and chocolate sauce.

131AWW FOOD • ISSUE FIFTY EIGHT

Pie Maker Extract

Pie Maker Extract

CINNAMON SCROLLSPREP + COOK TIME 40 MINUTES (+ COOLING) MAKES 12

2 cups (300g) self-raising flour½ teaspoon bicarbonate of soda1 teaspoon salt50g cold butter, chopped coarsely¾ cup (180ml) buttermilk,

approximately60g butter, extra, softened¼ cup (55g) caster sugar2 teaspoons ground cinnamonCooking oil spray

ICING½ cup (80g) icing sugar1 tablespoon milk

1 Sift flour, bicarbonate of soda andsalt into a bowl; rub in chopped butter with your fingertips. Add enoughbuttermilk to mix to a soft, stickydough. Turn onto a floured work surface; knead lightly until smooth. Roll outinto a 30cm x 40cm rectangle.2 Lightly grease and preheat a 4-hole(⅓-cup/80ml) pie maker. Cut 12 x5.5cm rounds from baking paper.Line holes with baking paper rounds.

3 Spread dough with extra butter;sprinkle with combined sugar andcinnamon (leaving a 2cm border alongthe top long edge). Spray border with oilspray. Roll dough tightly from the longedge nearest you; pinch seam to seal.Using a serrated knife, trim the ends.Cut roll into 12 x 3cm thick, slices.4 Place scrolls, cut-side down, intoprepared holes; spray with oil. Close lid;cook for 8 minutes until risen and golden.Transfer to a wire rack to cool. Repeat inbatches with remaining scrolls; wipe holes clean with paper towel as needed and reline with baking paper rounds.

ICINGWhisk sifted icing sugar and milk ina small bowl until smooth and runny. Dip scrolls into icing, place on abaking-paper-covered wire rack. Stand until set before serving.

TRY THISNUTELLA SCROLLSSwap butter, sugar and cinnamon with ⅔cup (220g) Nutella and ½ cup (60g) finelychopped hazelnuts. Continue as above.Drizzle with icing and sprinkle with finely chopped hazelnuts.

TestKitchen NotesDon't chop the whiteand milk chocolates too finely – thechunks give awonderful chewytexture to your brownies.

TRIPLE CHOC-CHUNK BROWNIESPREP + COOK TIME 55 MINUTES (+ COOLING) MAKES 12

125g butter, chopped200g dark chocolate, chopped coarsely1 cup (220g) firmly packed brown sugar2 eggs, beaten lightly1 cup (150g) plain flour150g white chocolate, chopped coarsely100g milk chocolate, chopped coarsely

1 Place butter and dark chocolate in amedium saucepan; stir over low heat untilalmost smooth. Remove from heat; coolfor 10 minutes. Stir sugar and egg intothe chocolate sauce, followed by siftedflour, then white and milk chocolate.2 Preheat a 4-hole (⅓-cup/80ml) piemaker. With 24 (⅓-cup/80ml) papercases, stack two together to create12 double-layered cases; place caseson a tray, spray with oil. Spoon mixtureevenly among cases.3 Place four brownies into holes. Closelid; cook for 14 minutes or until just setto touch. Gently transfer to a wire rack tocool. Repeat in batches with remainingbrownies.4 Remove paper cases before serving, if you like.


CHOCOLATEFUDGE

CARAMELTARTSP 136

134 #THEWEEKLYEATS

CARROTCAKES

OVERLEAF

“Little wonder the pie maker has captured theimagination. It's amazingly versatile – you canalso use it to make fritters, muffins, you name it,in mere minutes. And it can cost as little as $30!”Fran Abdallaoui, Editor, AWW Food

135AWW FOOD • ISSUE FIFTY EIGHT

Pie Maker Extract

THE PIE MAKER

ON SALE NOW, $24.99

Who knew the humble pie maker

would become such a social media

phenomenon. Embracing a trend

that’s taken Australia by storm, this

book celebrates all things pastry pies

as well as a host of clever creations

you’d never expect. You’ll love these

inspired recipes for mac and cheese

bites, muffins, scones, bacon and

eggs, fritters, pancakes and so much

more. All quick and easy to make,

the whole family will love them. The

book includes clever and inspired

recipes and tips to make the most of

a mini pie maker (4−hole) and family

pie maker (single−hole) appliances.

Available where all good

cookbooks are sold and at

awwcookbooks.com.au

SneakPeek

CHOCOLATE FUDGECARAMEL TARTS


1 sheet frozen shortcrust pastry, thawed

2 jersey caramels

1 teaspoon sea salt flakes, to serve

FUDGE FILLING

50g butter, chopped

50g dark chocolate, chopped coarsely

¼ cup (55g) firmly packed brown sugar

1 egg, beaten lightly

½ teaspoon vanilla extract

¼ cup (35g) plain flour

2 teaspoons cocoa powder

¼ teaspoon fine sea salt

1 Make fudge filling.


(⅓−cup/80ml) pie maker.

3 Using pastry cutter provided, cut four

large rounds (11cm) from shortcrust

pastry. Line prepared holes with pastry

rounds, pressing into base and side.

4 Pour fudge filling evenly into tart

cases. Close lid; cook for 9 minutes or until

filling is risen and nearly firm to touch.

5 Meanwhile, cut jersey caramels in half

horizontally; discard white filling. Place

one caramel half on top of each tart.

Close lid; cook for a further minute or

until caramel is soft. Remove pies;

transfer to a wire rack to cool slightly.

FUDGE FILLING

To make fudge filling, place butter and

chocolate in a saucepan over low heat.

Cook, stirring, for 5 minutes until melted

and smooth. Remove from heat. Stir in

sugar, then egg and vanilla; mix well.

Sift flour, cocoa powder and salt over

chocolate mixture; stir until combined.

TestKitchenNotesChoc fudge caramel

tarts will keep, stored

in an airtight container,

at room temperature

for up to 3 days.

CARROT CAKES

PREP + COOK TIME 35 MINUTES (+ COOLING) MAKES 6

1 egg

½ cup (110g) firmly packed

brown sugar

⅓ cup (80ml) vegetable oil

1 cup (120g) coarsely grated carrot

⅓ cup (40g) coarsely chopped walnuts

¾ cup (115g) self−raising flour

⅛ teaspoon bicarbonate of soda

(baking soda)

¾ teaspoon mixed spice

2 tablespoons chopped walnuts, extra

2 tablespoons pure maple syrup

CREAM CHEESE FROSTING

100g butter, softened

250g cream cheese, softened

1 teaspoon vanilla extract

3½ cups (560g) icing sugar

1½ tablespoons pure maple syrup


(⅓−cup/80ml) pie maker.

2 Beat egg, sugar and oil in a small bowl

with an electric mixer until thick and

creamy. Transfer mixture to a large bowl;

stir in carrot and walnuts, then sifted dry

ingredients.

3 Spoon ¼ cup mixture into prepared

holes. Close lid; cook for 7 minutes or

until a skewer inserted into centre comes

out clean. Gently remove; transfer to a

wire rack to cool. Repeat with remaining

mixture to make 6 cakes in total.

4 Spoon frosting into a large piping bag

fitted with a 1cm star tube. Pipe generous

swirls of frosting onto cold cakes. Just

before serving, top with extra chopped

walnuts and drizzle with maple syrup.

CREAM CHEESE FROSTING

Meanwhile, beat butter, cream cheese

and vanilla in a large bowl with electric

mixer until fluffy. Gradually beat in

sifted icing sugar, then maple syrup.

Freeze for 10 minutes or until firm.

#THEWEEKLYEATS136

Pie Maker Extract

#THEWEEKLYEATS137

R E C I P E I N D E XMainsBaked Prawns With Fetta ................................. 73Barbecued Salmon With Minted Peasand Beans..................................................................... 56

Beef Steak With Roasted Cauliflower,Celeriac & Seed Salad......................................... 84

Black Barley Pilaf & RoastedSweet Potato.............................................................. 36

Cajun-Spiced Chicken Burgers ...................... 64

Cauliflower & Chicken YoghurtTandoori Rice.............................................................. 36

Cheesy-Stuffed Chicken WithCranberry.......................................................................76

Chicken With Saffron Yoghurt Sauce........ 93

Chicken, Cavolo Nero & BrusselsSprouts Salad ............................................................. 48

Cider Braised Pork With Lentils ..................... 86

Eggplant Parmigiana ............................................ 97

Fig & Sweet Potato Pizzas ................................ 22

Fish & Quinoa Salad WithGreen Hummus ......................................................... 54

Green Masala Chicken Curry.......................... 46

Harissa Fish Fingers WithKinda Mushy Peas ................................................... 39

Indian Rice Pilaf With Spiced Beef ............. 62

Lamb & Silverbeet Cannelloni......................... 62

Lamb Salad With Pomegranate &Walnuts .......................................................................... 94

Middle Eastern-Style Pizza ............................... 64

Miso Chicken & Stir-Fried Greens ................ 49

Moroccan Spiced Lamb Cutlets WithQuick Couscous Salad.........................................40

Ocean Trout, Spinach & MustardHand Pies ...................................................................... 56

Olive Chicken With Maple RoastedVegetables ................................................................... 49

Peri Peri Fish With Herb Salad........................ 54

Pork & Apple Sausage Rolls WithCelery Salad................................................................ 66

Pork Skewers With Miso Hummus............... 83

Pub-Style Guinness Beef Pies ..........................10

Rosemary Roasted Sausages &Tomatoes.......................................................................50

Salmon & Potato Parcels.................................... 55

Salmon & Vegetable Stir-Fry........................... 75

Sausage & Slaw Burgers..................................... 51

Slow-Cooked Lamb WithWhite Bean Puree................................................... 84

Smoky Red Lentil ‘Meat-Less’ Loaf.............. 37

Spaghetti Bolognese.............................................121

Spaghetti With Lebanese-SpicedLamb & Pine Nuts ....................................................60

Spaghetti With Meatballs & CherryTomatoes.......................................................................50

Sticky Chicken Drumsticks with Fennel &Fresh Figs........................................................................ 18

Stout Beef Ribs.......................................................... 82

Sun-Dried Tomato Meatloaf ............................ 67

Sweet Potato & Chickpea Curry...................30

Thai-Style Sticky Pork...........................................60

Toad In The Hole........................................................ 51

Tofu Larb With Crisp Rice Papers ................ 28

Tuna Pasta Bake....................................................... 74

Vinegar Poached Chicken................................. 86

Light Meals and SnacksCheat’s Pea & Ham Soup .................................100

Chicken & Vegie Pastries.................................... 79

Chicken Gow Gee Soup ..................................... 78

Chickpea & Couscous Vegie Soup ............ 102

Corn & Sweet Potato Fritters .......................... 42

Corn Tortillas ...............................................................70

Creamy Broccoli Soup WithQuinoa Crunch ........................................................ 103

Kohlrabi Fritters......................................................... 43

Lentil & Pea Fritters ................................................ 42

Meatball & Risoni Soup ....................................... 99

Pesto Chicken Turnovers..................................... 79

Pumpkin Tabbouleh................................................30

Roasted Cauliflower Salad WithAlmonds & Oranges .............................................. 95

Roasted Tomato Soup With Broccoli Pesto.............................................................................................. 101

Salmon Pesto Patties .............................................76

Zucchini Fritters......................................................... 43

SidesGreens Galore Couscous Salad .................... 27

Grilled Bullhorn Chilli Salad...............................90

Herbed Couscous .................................................... 93

Radish & Carrot Salad..........................................90

Seedaholic Bread.................................................. 106

Tomato & Preserved Lemon Salad..............90

Sweet thingsCADBURY Chocolate Drip Cake....................127

Caramel Ginger Crunchies................................116

Carrot Cakes..............................................................136

Chocolate Fudge Caramel Tarts ..................136

Cinnamon Scrolls ....................................................133

Easy Cookies & Cream Pies .............................131

Fig & Raspberry Upside-DownLinzer Cake ................................................................... 16

Fig Brownie Cake With Fudge Frosting....20

Figs Almond & Scorched Fig Tart ................. 22

Honey & Fig Tiramisu Cake................................ 18

Iced Vovo Slice ..........................................................112

Lamington Sponge .................................................119

Melting Moments.....................................................112

Passionfruit Vanilla Slice .....................................115

Prize-Winning Pumpkin Scones.....................116

Rainbow Layer Cake ............................................125

Strawberries & Cream Shortcake...............129

Strawberry Jelly Cakes ......................................122

Triple Choc-Chunk Brownies ..........................133

NEXT ISSUE

Served up,speciallyfor you

ON SALEMARCH 30

AprilSweet tooths rejoice! We're in chocolate

overload for our Easter special!

THE TEAMEditor FRANCES ABDALLAOUI

Editorial Director Bauer Books SOPHIA YOUNG

Creative Director HANNAH BLACKMORE

Food Editor SARAH MURPHY

Senior Designer ALEXANDRA COOK

Copy Editor CHRIS PEARSON

Content Editor GEMMA HARLAND

COVER PHOTOGRAPHYPhotographer, Stylist & Recipe Developer Bree Hutchins

CONTRIBUTORSA big thanks to all our creative contributors:

Photographers Ben Dearnley, Bree Hutchins, Brett Stevens, DeanWilmot, Ian Wallace, James Moffatt, Jeremy Simons, John Paul Urizar, Louise Lister, Luisa Brimble, William Meppem

Stylists Annette Forrest, Bree Hutchins, David Morgan, Emma Knowles,Kate Brown, Louise Bickle, Louise Pickford, Lucy Tweed, Lucy Weight,Michelle Cranston, Olivia Blackmore, Sophia Young, Vivien Walsh

Photochefs Rebecca Lyall, Adam Cremona, Amal Webster, AngelaDevlin, Bree Hutchins, Charlotte Binns-McDonald, Dixie Elliot, DomenicaReddie, Elizabeth Fiducia, Emma Braz, Emma McCaskill, Jane Collings, LilySimpson, Nadia Fonoff, Nick Banbury, Sharon Kennedy, Tamika O'NeilL

Designers Kristyn Jenkins, Kelsie Walker, Bernhard Schmitz

ADVERTISING & MARKETINGCommercial Brand Manager RHYL HEAVENER

[email protected]

Marketing Director LOUISE CANKETT

PRODUCTIONProduction Manager MARSHA MURSID

Ad Controller DOMINIC ROY

BAUER MEDIA GROUPChief Executive Officer BRENDON HILL

Director of Sales ANDREW COOK

Publisher SALLY EAGLE

Circulation Executive DARIYA KAING

General Manager Media Solutions JANE WATERHOUSE

CONTACT [email protected] Media Books, GPO Box 4088, Sydney, NSW 2001, Australia

PUBLISHED BY BAUER MEDIA PTY LIMITED(ACN 053 273546).54-58 Park St, Sydney, NSW 2000; GPO Box 4088, Sydney, NSW2001.The trademark The Australian Women’s Weekly Food is alsothe property of Bauer Consumer Media Pty Limited and used underlicence. ©2020 All rights reserved. Printed by Ovato Warwick Farm,8 Priddle St, Warwick Farm NSW 2170. Distributed by Ovato RetailDistribution AustraliaRECIPES IN THIS PUBLICATION HAVE APPEARED PREVIOUSLY IN AWW COOKBOOKS

SUBSCRIPTION ENQUIRIESPhone: 136 116 (Mon-Fri 8am to 6pm est) Website: www.magshop.com.au

BAUER MEDIA PRIVACY NOTICE This issue of The Australian Women’sWeekly Food magazine, published by Bauer Media Pty Limited (BauerMedia), may contain offers, competitions or surveys that require you toprovide information about yourself if you choose to enter or take partin them (Reader Offer). If you provide information about yourself toBauer Media, Bauer Media will use this information to provide you withthe products or services you have requested, and may supply yourinformation to contractors that help Bauer Media to do this. BauerMedia will also use your information to inform you of other BauerMedia publications, products, services and events. Bauer Media mayalso give your information to organisations that are providing specialprizes or offers and that are clearly associated with the Reader Offer.Unless you tell us not to, we may give your information to otherorganisations that may use it to inform you about other products,services or events, or to give to other organisations that may use it forthis purpose. If you would like to gain access to the information BauerMedia holds about you, please contact Bauer Media’s Privacy Officerat Bauer Media Pty Limited, 54 Park Street, Sydney, NSW 2000. ISSN 2205-0159

138

CONVERSION CHART

0cm

34

56

78

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1314

1516

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1920

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2526

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12

MEASURES

One Australian metric measuringcup holds approximately 250ml;

one Australian metric tablespoonholds 20ml; one Australian metric

teaspoon holds 5ml.

The difference between onecountry’s measuring cups andanother’s is within a two- or

three-teaspoon variance, and willnot affect your cooking results.

North America, New Zealand andthe United Kingdom use a 15ml

tablespoon.

All cup and spoon measurementsare level. The most accurate wayof measuring dry ingredients is

to weigh them. When measuringliquids, use a clear glass orplastic jug with the metric

markings.

The imperial measurements usedin these recipes are approximate

only. Measurements for cake pansare approximate only. Usingsame-shaped cake pans of a

similar size should not affect theoutcome of your baking. We

measure the inside top of the cake pan to determine sizes.

We use extra-large eggs with an average weight of 60g.

DRY MEASURESMETRIC IMPERIAL15G ½ OZ

30G 1 OZ

60G 2 OZ

90G 3 OZ

125G 4 OZ (¼ LB)

155G 5 OZ

185G 6 OZ

220G 7 OZ

250G 8 OZ (½ LB)

280G 9 OZ

315G 10 OZ

345G 11 OZ

375G 12 OZ (¾ LB)

410G 13 OZ

440G 14 OZ

470G 15 OZ

500G 16 OZ (1 LB)

750G 24 OZ (1½ LB)

1KG 32 OZ (2 LB)

LIQUID MEASURESMETRIC IMPERIAL30ML 1 FLUID OZ

60ML 2 FLUID OZ

100ML 3 FLUID OZ

125ML 4 FLUID OZ

150ML 5 FLUID OZ

190ML 6 FLUID OZ

250ML 8 FLUID OZ

300ML 10 FLUID OZ

500ML 16 FLUID OZ

600ML 20 FLUID OZ

1000ML (1 LITRE) 1¾ PINTS

LENGTHMEASURES

METRIC IMPERIAL3MM ⅛ IN

6MM ¼ IN

1CM ½ IN

2CM ¾ IN

2.5CM 1 IN

5CM 2 IN

6CM 2½ IN

8CM 3 IN

10CM 4 IN

13CM 5 IN

15CM 6 IN

18CM 7 IN

20CM 8 IN

22CM 9 IN

25CM 10 IN

28CM 11 IN

30CM 12 IN (1 FT)

OVEN TEMPERATURESThe oven temperatures in this book are for conventional ovens; if you have a

fan-forced oven, decrease the temperature by 10-20 degrees.

°C (CELSIUS) °F (FAHRENHEIT)VERY SLOW 120 250

SLOW 150 300

MODERATELY SLOW 160 325

MODERATE 180 350

MODERATELY HOT 200 400

HOT 220 425

VERY HOT 240 475

Documents

2020-03-01 The Australian Womens Weekly Food